I don't know where this one came from, but I had 4 egg whites hanging out in my fridge so it seemed a good idea to make some form of meringue.
Roulade means to roll. You can basically make any form of roulade you like be it savory or sweet.
Now I'm not a meringue expert but I do know that I prefer my meringue to be a combination of soft, chewy and little but crunchy. This is that kind of meringue. If you prefer yours to just melt in your mouth, maybe google a recipe.
4 egg whites
225 g caster sugar
1/4 tsp cream of tartar
1/2 c slivered almonds
150ml lemon curd
150ml cream, whipped
Preheat oven to 190 degrees
Beat the egg whites and cream of tartar on high until soft peaks form. Add a tablespoon on sugar at a time and beat until well combined. It should end up super glossy and thick and smooth.
On a lined baking tray carefully construct a large flattish rectangle with the meringue. You should aim for around 35 x 45 cm. It doesn't need to look perfect, just make sure the sides and top are relatively even. Sprinkle over the almonds. If you think you need a few more, go nuts.
Place in the oven and bake for 16-18 minutes.
Remove from oven, and leave to cool for 15 minutes. Ok you need to flip it over so the almonds are on the bottom, keep the paper attached.
Carefully roll the meringue with the baking paper still attached and leave to cool completely for a further 40 minutes.
Once this time has passed, carefully unroll the meringue (you don't want it to rip), and spread a layer of curd then a layer of cream. Now we need to roll this bad boy back up, so carefully detach the paper as you roll and try and keep it all nicely tucked in. (If it does crack, don't worry about it - we are going for a rustic look anyway).
Carefully transfer to a plate. Sprinkle over raspberry dust and finish off with a good whack of icing sugar.
For my lemon curd click here
You can buy the raspberry powder from Moore Wilsons. Its utterly devine. The company Fresh As also have a beautiful range of freeze dried fruits. Check out their website here