Saturday, 5 June 2010


For anyone who wanted the ridiculously easy recipe for Lime Meringue roulade, here it is...
really should have taken a photo before it was demolished to the last crumb at the Dreaded Conservative Curry Lunch.
I think it serves 8 - 10 ; but depends whether you're serving another pudding and how greedy - sorry - hungry your guests are.
It's Mary Berry's recipe from her second Aga book, so there's probably a link somewhere.
you'll need...

5 large egg whites
10oz sugar

300ml double cream
zest and juice of 1 lime
2 generous tablespoons good lemon or lime curd.
(ginger would be nice too...)
50 g flaked almonds

swiss roll tin. 13 x 9"
lined with baking parchment or silicon liner
if you don't have an aga - preheat oven to - um - about 180??

if you have a Kitchenaid or similar stick the egg whites in the bowl and whip on high speed till stiff.
then add sugar spoon by spoon till mixture is very, very stiff and glossy.

tip into the swiss roll tin and gently spread.
sprinkle with flaked almonds and then...

aga - place on shelf on floor of top oven, cool sheet on second set of runners.
cook for 8 minutes till golden .
put (hot) cool sheet carefully on floor of simmering oven
put the roulade on the sheet.
give it about another 15 minutes.
remove and cool for about 10 minutes.

normal oven - cook in centre of oven for about 20 - 25 minutes.
remove and cool for about 10 minutes.

whip cream to nice soft floppy consistency.
fold in lime zest, lime juice and lemon curd.

place sheet of baking parchment over the roulade and with one swift, deft,elegant movement, turn the roulade out of the tin onto the sheet of baking parchment.

peel off baking parchment or silicone.

gently spread roulade with cream mixture - not right to the edges, or will be v messy to rollup.

with a knife, score a line along the long side of the roulade, and confidently roll up from the long end, using the baking parchment to help you.

slide onto a serving platter and wait smugly for a lot of compliments.

then make some lemon or lime curd with the 5 egg yolks.