This delicious summery desert is brought to you today courtesy of Kate Hardie, author of Can I Eat?.
PREP TIME: 45 mins
Bacofoil Baking Paper
4 large egg whites
225g / 8oz caster sugar
175g / 6oz double cream, whipped
½ lemon, zested
150g / 5oz lemon curd (gluten-free)
2 passion fruits, seeds only
110g / 4oz raspberries
Icing sugar, for dusting
PREHEAT the oven to 350°F/180°C. Grease and line a 12’ X 9” Swiss roll tin with Bacofoil
Baking Paper; set side.
FOR THE FRUIT ROLL, place the egg whites into a large bowl and whisk for several
minutes until they form stiff peaks.
Slowly add the sugar until the egg whites have a glossy appearance.
Gently spoon the mixture on to the Swiss roll tin, smooth with a knife or the back of a
spoon and bake in the centre of the oven for 15 minutes.
Dust a piece of baking paper with icing sugar and carefully turn the meringue roll out of the
Swiss roll tin. Set aside to cool.
In the meantime, whip the cream until thick, then add the lemon zest and lemon curd. Pass
the passion fruit through a sieve to remove the juice and add the seeds to the cream.
Gently stir until evenly combined.
Spread the whipped cream mixture over the meringue and sprinkle with raspberries or
your favourite seasonal fruit.
Whilst holding the parchment, carefully roll up the meringue lengthways into a roll shape.
Dust with a little more icing sugar. Serve with additional berry fruits if desired.