Lemon Curd Roulade

For the lemon curd, place the sugar, cornflour and 75ml water in a large saucepan and stir until you have a smooth mixture. Stir in the lemon juice, egg yolks and salt. Place over a medium heat and keep stirring until the mixture comes to a gentle simmer for 3 minutes or until thickened. Stir in the lemon zest and butter and whisk until the butter has melted, then remove the pan from the heat and allow to cool. Any excess lemon curd can be stored in a jar in the fridge for up to 10 days.

For the roulade, preheat the oven to 200˚C. Grease and line a 20cm x 30cm Swiss roll or shallow baking tin with parchment paper and a little oil- brush with a little more oil once the parchment paper lines the tin.

In the bowl of a stand mixer, whisk together the egg whites and caster sugar on high speed for 10 minutes until a stiff white meringue forms.

Using a rubber spatula, transfer all the meringue mixture to the prepared tin and spread out across it evenly. Sprinkle with almonds and bake for 10 minutes before reducing the temperature to 150˚C. Bake for a further 20 minutes.

Once cooked and while still hot, carefully transfer the meringue, almond side down to a sheet of baking parchment dusted with icing sugar. Peel away the top layer of baking parchment and allow to cool to room temperature.

Whip the cream and fold through 4 tablespoons of the cooled lemon curd through whipped cream.

Spread the meringue evenly with the cream and then dollop 4-6 tablespoons of the curd on top. Swirl with the back of a spoon.

Using the parchment paper to help you, gently roll the meringue tightly along one of the long sides to create the roulade.

Transfer to a serving plate with the seam underneath. Garnish with a dusting of icing sugar.