Raspberry roulade

Serves 6-8 Desserts and puddings

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Method

Preheat the oven to 200C/400F/ Gas 6.

Line a baking tray with baking paper.

Beat the egg whites to soft peaks then add the sugar in three lots, mixing well between each addition. The sugar needs to be completely dissolved. Once the meringue is glossy and firm, spread it out in a rectangular shape on the baking tray.

Scatter the almonds on top then bake for 15-20 minutes until it is firm and golden on top.

Take the meringue out of the oven and turn on to a clean tea towel. Let it rest for about 10 minutes before removing the baking paper then allow to cool completely.

Using an electric beater, whip the cream with the mascarpone cheese until light.

To make the lemon curd, place the lemon zest and juice, sugar and butter in a bowl. Place the bowl over a saucepan of simmering water. Heat until the butter has melted, stirring occasionally and making sure the bowl doesn’t touch the water.

Lightly beat the eggs and egg yolk together and pour over the butter and sugar mixture.

Cook, stirring gently and regularly, until the curd thickens and coats the back of a wooden spoon.

Cool the curd, stirring from time to time, then cover with cling film to stop a skin forming on top.

Once the meringue is completely cold, spread the lemon curd over one half, leaving a border of 1.5cm.

Cover with whipped cream, then scatter over the raspberries. Gently roll the meringue up on itself, without pressing too hard, then allow to rest for 1 hour in the fridge before serving.