Eric Lanlard's video: Eric Lanlard s Lemon Meringue Roulade

This I'm baking something summery, a light and chewy meringue rolled with whipped cream and zesty lemon curd...yum! Serves 4-6 Ingredients: 4 egg whites 150g golden caster sugar 1 tsp cornflour 1 tsp white wine vinegar 1 tsp vanilla paste or extract 75g ground almonds 40g flaked almonds For the filling: 175ml whipping cream 300g lemon curd To decorate: Icing sugar, to dust Fresh berries Method: 1. Preheat the oven to 170°C/fan 150°C/gas mark 3. Line a baking tray with a sheet of baking paper. 2. Using an electric whisk beat the egg whites in a clean, dry bowl until they form stiff peaks. Gradually add the sugar and whisk well in between each addition. Then gently fold the cornflour into the mixture and add the white wine vinegar. Fold in the ground almonds by hand and then spread the meringue onto the lined tray and sprinkle with flaked almonds. 3. Bake in the preheated oven for 20 minutes. The meringue should be a pale, golden colour and springy to the touch. Once cooked, remove from the oven and leave to cool. 4. Whilst cooling, whisk the cream until soft peaks form. Then, to remove the meringue, place the baking tray meringue side-down onto a clean tea towel, take the tray away and very carefully peel away the baking paper. 5. Spread the lemon curd over the meringue, then spread the cream on top. Using the tea towel again, carefully roll the meringue towards you slowly until it is fully rolled. 6. Place the meringue on a serving dish and dust generously with icing sugar. Decorate with berries and serve. Happy Baking!! Eric xx