Berry and lemon curd roulade

This elegant summer dessert has a zingy, fresh fruit filling encased by sweet meringue.

Serves: 8

Preparation time:  25 minutes

Cooking time:  15 minutes

Cooling time: 30 minutes

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You will need

  • 4 large British free range Woodland eggs, whites only
  • 220g Fairtrade golden caster sugar
  • 1 teaspoon cornflour by Sainsbury's
  • 1 teaspoon white wine vinegar
  • ½ lemon, zest only
  • Icing sugar, for dusting
  • ½ x 411g jar lemon curd by Sainsbury's
  • 200g strawberries, hulled and chopped, plus a few extra slices, to decorate
  • 100g fresh raspberries, plus a few extra to decorate
  • 100g fresh blueberries, plus a few extra to decorate
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Recipe Information

Step by step guide to making Berry and lemon curd roulade

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Line a 30cm x 20cm tin with baking parchment.
  2. In a large bowl, whisk the egg whites to medium peaks, about 3-4 minutes (either by hand or with an electric hand-whisk).
  3. Gradually whisk in the sugar, then fold in the cornflour, vinegar and lemon zest.
  4. Pour into the prepared tin. Bake for 15 minutes, until there's a crust on top. Take out of the oven and let cool in the tin for 5 minutes.
  5. Dust a large piece of baking parchment with icing sugar. Gently flip the tin to turn the roulade out onto the parchment; peel the paper from the base.
  6. When completely cool, spread with the curd and scatter over the berries. Roll up the roulade from the long side and transfer to a plate.
  7. Decorate with the extra berries and a dusting of icing sugar. Slice to serve.

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Nutritional information for Berry and lemon curd roulade

Nutritional information for Berry and lemon curd roulade

Nutrition type per serving
Calories 220 kcal
Total Fat 1.4g
Saturated Fat 0.425g
Salt 0.125g
Sugar 47g

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