Great British Bake Off: Dessert Week
Lemon and raspberry roulade recipe
The Bake Off tent moves onto desserts this week and the bakers will be tackling a range of challenges including a traditional roulade.
Pastry Chef Martyn Edmonds has chosen a classic flavour combination of lemon and raspberries for his take on the roulade – if you fancy trying to make your own lemon curd, see his tip at the end of the recipe. Don’t forget to share your photos with us on Twitter, Facebook and Instagram.
Lemon and Raspberry Roulade
4 large eggs, whites only
250g caster sugar
200ml double cream
2tbsp flaked almonds
320g jar lemon curd
icing sugar for dusting
1. Preheat the oven to 180C/160C fan/gas 4. Line a 34cm x 12cm baking sheet with baking parchment.
2. In a large bowl, whisk the egg whites until they start to whiten. Slowly add the sugar, 1tbsp at a time, until the egg whites are stiff.
3. Using a spatula, spread the egg whites evenly on the lined baking sheet in a rectangle about 34cm x 12cm and lightly ripple the top Bake for 20 minutes, then allow to cool.
4. When the meringue has cooled, whip the cream until it holds in soft peaks. Loosen the lemon curd and fold gently into the whipped cream.
5. Flip the cooled meringue onto a sheet of baking parchment dusted with icing sugar.
6. Spread the cream over it, leaving a 3cm border on all sides (the filling will spread on rolling up), then scatter over the raspberries.
7. Lightly score the meringue along one of the longer sides, slightly in from edge – this will help you start the rolling process. Roll up the meringue tightly (pushing away from you) – don’t worry if it cracks, as this is normal. When plating, keep the seam underneath.
Try making you own lemon curd by following this easy recipe:
4 lemons, zest juice
200g caster sugar
1 egg yolk
1. Whisk the eggs and egg yolk together, then place all of the ingredients into a pan and bring to the boil.
2. Simmer for 10 minutes, stirring frequently – the mixture should be thick enough to coat the back of a spoon.
3. If you like, pass the curd through a sieve and then chill (only use in the roulade once completely cooled).