Meringue roulade with clementine curd | Sainsbury`s Magazine

Ingredients

• 3 large eggs
• 1 large egg yolk (use the white for the roulade)
• juice and finely grated zest of 3 easy peelers (100ml juice)
• juice and finely grated zest of 1 lemon
• 100g caster sugar
• 75g unsalted butter, diced
• 1 tbsp cornflour
• 3 tbsp Cointreau or Grand Marnier
• oil, for greasing
• 5 large egg whites, at room temperature
• 275g caster sugar, plus 2 tbsp for dusting
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 200ml double cream
• 40g white chocolate, roughly chopped
• icing sugar, to dust
• gold and silver sprinkles