Limoncello lemon curd and white chocolate mousse roulade – Food & Home Magazine
Looking for some weekend dessert options? Nothing screams dessert time more than a lemon curd. Try this one with a twist
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Cooking tools:
- Stand mixer
- Hand mixer
- Sifter
- Offset spatula
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Kitchen towel
- Serving platter
Ingredients
- <h3>MERINGUE</h3>
- 6 egg whites
- pinch salt
- 280g castor sugar
- 1 tsp vanilla extract
- 2 tsp red wine vinegar
- 1 tsp cornflour, sifted
- <h3>MOUSSE</h3>
- 130g mini white marshmallows (if using large marshmallows, snip into smaller pieces)
- 80g white chocolate, roughly chopped
- 250ml (1 cup) fresh cream
- 250ml (1 cup) double-thick/thick cream
- <h3>LEMON CURD</h3>
- 100g store-bought lemon curd
- 2 tbsp Limoncello liqueur
- 2 tbsp icing sugar
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