Almond & lemon meringue roulade - Good Food Middle East
This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration
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Cooking tools:
- Oven
- Swiss roll tin
- Parchment paper
- Mixing bowl
- Whisk
- Spoon
- Piping bag
- Offset spatula
- Kitchen towel
- Chef's knife
- Cutting board
Ingredients
- 4 large egg whites
- 225g caster sugar
- 1 tsp almond extract
- 1 tsp white wine vinegar
- 50g ground almonds
- 300ml double cream
- 1-2 tbsp icing sugar
- 6 tbsp lemon curd
- 1 tbsp toasted flaked almond
- 3 strawberries, halved, to decorate
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