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Lemon and raspberry meringue roll recipe
Lemon and raspberry meringue roll recipe
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Prep Time:
125 minutes
Cook Time:
30 minutes
Total Time:
155 minutes
Indulge in our simple brown sugar meringue filled with vanilla bean cream, raspberries, and zesty lemon curd for a delightful sweet and tangy treat.
Ingredients:
  • 140g (2⁄3 cup) raw caster sugar, plus 2 tbsp, extra
  • 70g (1 ⁄3 cup, firmly packed) brown sugar
  • 4 egg whites, at room temperature
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 125g fresh raspberries
  • 375ml (11 ⁄ 2 cups) thickened cream
  • 1 ⁄2 tsp vanilla bean paste
  • 85g (1 ⁄4 cup) bought lemon curd, plus extra, to serve
  • Pure icing sugar, to dust
Instructions:
  • Preheat the oven to 180C/160C fan forced. Prepare a 23 x 33cm Swiss roll pan by greasing and lining it with baking paper, leaving an overhang on the 2 long sides.
  • Combine caster and brown sugar in a bowl until mixed. Use electric beaters to whip egg whites until stiff peaks form. Gradually add sugar, whisking constantly until mixture is thick. Stir in cornflour and vinegar. Spread mixture on the pan, then bake for 10 minutes until slightly browned. Lower the oven temperature and bake for 20 more minutes until firm.
  • Place a sheet of baking paper that's slightly longer than the pan on a clean work surface, then sprinkle it with the additional raw caster sugar.
  • Gently invert the meringue onto the parchment paper. Remove the top lining paper and let it cool completely for 20 minutes.
  • Quarter two-thirds of the raspberries. Beat the cream and vanilla until soft peaks form. Spread two-thirds of the cream over the meringue. Drizzle lemon curd on top, then sprinkle with chopped raspberries. Roll up the pavlova to enclose the filling using parchment paper. Chill the roll and remaining cream for 1 hour. Serve and enjoy!
  • Spread the remaining cream on top of the roll, then generously drizzle with extra lemon curd. Finish by adorning with the remaining whole raspberries and a sprinkle of icing sugar.

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