Lemon Meringue Roulade

Directions

1. Line the large roasting tin with bake o glide or possibly nonstick parchment.
2. Whisk the egg whites till white frothed and doubled in bulk.
3. Whisk in half the sugar and whisk till the mix is stiff.
4. Continue to whisk the egg white and while doing so whisk in the remaining sugar and cornflour 1 tsp. at a time. Spoon the meringue into the tin and level. Slide the roasting tin onto the bottom set of runners of the roasting oven.
5. Slide the cool shelf onto the runner above.
6. Bake for 10 to 15 min till setting and very pale.
7. Transfer to the simmering oven for a further 40 to 45 min till set.
8. Remove from the oven and cold in the tin.
9. Lay a sheet of greaseproof paper on the work surface and dust with icing sugar. Whip the cream till softly peaked. Whisk in the lemon curd and lemon juice. Tip the meringue out onto the prepared greaseproof paper.
10. Spread over the cream mix.
11. Roll up the meringue from one of the short ends. Roll onto a plate.
12. Dust with icing sugar and decorate with fruit.
13. This roulade looks spectacular but is simple to make. The actual meringue base can be made up to 5 hrs before serving and filled about an hour before needed. Have a large sufficient tray handy to serve it on.
14. Serves 6