Lemon & Elderflower Meringue Roulade Recipe | Abel & Cole

Ingredients

• FOR THE LEMON & ELDERFLOWER CURD:
• 2 lemons
• 6 large eggs, yolks only
• 100g sugar
• 120ml elderflower cordial
• 100g butter
• FOR THE MERNIGUE:
• 6 large eggs, whites only
• 350g caster sugar
• 1 lemon, zest only
• 2 tsp white wine vinegar
• 2 tsp corn flour
• For the cream filling & topping:
• 600ml double cream
• 6 tbsp elderflower cordial
• Three quarters of the lemon & elderflower curd
• 600g mix of blackberries and raspberries
• TO DECORATE:
• Icing sugar
• Edible flowers or elderflowers (optional)