Macaron Swiss Roll and Meringue - James Martin Chef

Ingredients

• 5 medium eggs
• 125g caster sugar
• 125g plain flour
• 300ml double cream, whipped
• 100ml lemon curd
• 200g raspberries, blitzed
• 1 tbsp caster sugar
• A few extra berries
• Mint
• Macarons
• 8 meringue nests
• 12 macarons
• 12 mini meringues
• 1L double cream, whipped
• Selection of berries
• Icing sugar
• Preheat the oven to 180c
• To make the puree, blitz the raspberries.
• Line a 22cm x 32cm tin with greaseproof paper. In a Kitchen Aid, whisk the eggs and sugar to a ribbon stage (5-6 mins), fold in the flour, pour into the tin and level out.
• Bake for 10-12 minutes on the middle shelf and leave to cool. Place the sponge onto a damp tea towel sprinkled in caster sugar and remove the paper.
• Spoon the pureed berries over the sponge, spoon over the cream and curd all over the sponge and roll up tightly. Then, pop onto a large platter.
• To decorate, pipe over the rest of the cream, dot with berries, mint and macarons.