Meringue roulade with clementine curd
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Hand mixer
- Microplane
- Citrus press
- Fine-mesh sieve
- Offset spatula
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cooling rack
- Serving platter
- Chef's knife
- Cutting board
- Plate
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
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