Serves 8 - 10
Brenda’s meringue can also be made with other fruit e.g. raspberries or passion fruit
5 egg whites
10oz caster sugar
½ pt whipping cream
6 tbsp lemon curd or fruit of choice
Preheat the oven to 150’C / 300’F
1 - Line a large baking tray (42cm x 30cm / 16.5in x 12in) with greaseproof paper. Fold up 2.5m/1in all round, snip into the corners and secure with paper clips.
2 – Whisk the egg whites until white, frothy and doubled in bulk. Add 1 tbsp of caster sugar and continue whisking until the egg whites are stiff but not dry. The mixture should fall in soft peaks when lifted with the whisk. Gradually whisk in half the remaining sugar and continue to whisk until the meringue is very stiff and shiny, about 3-4 mins. Fold in the remaining sugar with a large metal spoon.
3 – Spoon meringue into the prepared tin. Level the surface with a round bladed knife, spreading the mixture into the corners of the tin. Bake for 30 minutes. The meringue should feel quite set, a firm top and beginning to colour. Remove from the oven and leave to cool for 30 minutes.
4 – Whip cream until lightly thickened, remove lining paper, spread cream over meringue, then spread with lemon curd, or chosen fruit. Roll up the roulade from one of the short ends, using the bottom piece of parchment. If the meringue sticks at all, scrape it down from the parchment with a round blade knife. Slide onto a serving plate, or open freeze on the sugared greaseproof paper on a baking tray (allow 4 hours to thaw).