I made and adapted James Dugans clean and lean raspberry and lemon curd roulade for Sunday lunch pud!
My first attempt at making meringues and the results were epic!
Whisk 4 egg whites until white.
Add 250 grammes of caster sugar a spoon at a time until mix is stiff.
On a baking tray lined with baking paper spread the egg white mixture and sprinkle with almonds.
Bake at 180C for 20 minutes remove from oven.
Mix 200 grammes of lemon curd and 200 grammes of Greek yogurt together. The original recipe uses double cream.
Flip the cooled meringue onto a sheet of baking paper dusted with icing sugar.
Spread the lemon curd and yogurt mix over it.
Scatter with raspberries.
Roll the roulade up!
It was eaten up instantly!