Lemon curd and summer fruit meringue roulade

This dessert really is so quick and simple, the hardest part is deciding what plate to serve it on!......You can of course leave out the lemon curd if you do not like lemon and equally you can swap in whatever fruit you choose, I do tend to change the fruit depending on what I have and even use frozen summer fruits on occasion. 

For extra pointers on meringue see my pavlova post back in September

Ingredients

4 egg whites

250g caster sugar

1 tsp cornflour

Filling

300ml double cream, whisked to soft peaks 

300g soft summer fruits, I use raspberries, blackberries and red and blackcurrants, You can also use frozen summer fruits or a mix of fresh and frozen.

2 tblsp lemon curd

Method

1. Line a 23cm  x 33cm swiss roll tin, with baking parchment. 

2. Preheat the oven to 200c 

3. Whisk your egg whites in either a free standing mixer with a balloon whisk attached or with a hand held whisk.  

4. Whisk them until they are stiff enough to turn the bowl upside down over your head without the mix sliding out. 

5. Add in your caster sugar one tablespoon at a time and continue until its all mixed in. 

6. Whisk in the cornflour.

7. Spoon the mixture into the lined tin and level the mixture out spreading to the edge.

8. Bake in the oven for about 8 minutes or until the top is golden brown.

9. Reduce the temperature to 160c and continue baking for 10 minutes until the meringue is firm.

10. Remove from the oven and cool for a few minutes and then turn out onto a large sheet of baking parchment that is liberally dusted with icing sugar.  You are turning it upside down when you do this, so the top of the meringue is now in the icing sugar. 

11. Allow to cool and then when ready peel the baking parchment away from the meringue. With the shortest side facing you lightly score in from the end about 2cm, this will enable you to start the rolling up a little easier.

12. Spread with a layer of lemon curd. Top with a layer of the whisked double cream, reserving enough to decorate the top.

13. Scatter with the fruit reserving a few berries for decoration.

14. Then with the meringue so the shortest side is in front of you and you can get hold of the baking parchment,take it in both hands, gradually pull the baking parchment and meringue away from you turning and rolling the meringue over as you go until you get to the end and then roll the meringue over onto a serving plate.

15. Decorate the roulade with the remaining cream either by piping or spreading and scatter with the fruit. Chill until required.