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Meringue roulade with clementine curd


Serves: 8
timePrep time: 30 mins
timeTotal time:
Meringue roulade with clementine curd
Recipe photograph by Laura Edwards

Meringue roulade with clementine curd


Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
555Kcal
Fat
29gr
Saturates
17gr
Carbs
69gr
Sugars
67gr
Fibre
0gr
Protein
6gr
Salt
0.2gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

For the clementine curd
  • 4 large eggs
  • 2 large egg yolks
  • finely grated zest of 2 clementines
  • 100ml clementine juice (about 3 clementines)
  • 50ml lemon juice (about 1½ lemons)
  • 150g caster sugar
  • 100g chilled unsalted butter, chopped
  • 2 tsp cornflour
For the roulade
  • 5 large egg whites, at room temperature
  • 275g caster sugar, plus 3 tbsp for dusting
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 300ml double cream
  • 1 tbsp icing sugar, for dusting
For the candied clementine strips
  • 100g caster sugar, plus 1 tbsp extra for dusting
  • 3 clementines

Step by step

Get ahead
The filled roulade will keep in the fridge for 2-3 days before serving. Make the candied clementine strips up to a month in advance and store in an airtight container.
  1. First make the clementine curd. Beat the eggs and egg yolks together and strain them into a heatproof bowl, through a sieve. Add the clementine zest, strained clementine and lemon juice (to remove any pips), sugar, butter and cornflour. Rest the bowl over a pan of gently simmering water and cook gently, stirring constantly, for 20-25 minutes until thick, taking care not to let the mixture get too hot. Transfer to another bowl and leave to cool, covering after a while with clingfilm to prevent it from forming a skin. Pour into sterilised jars, seal with lids and store in the fridge for up to 2 weeks. Chill the curd for at least 2 hours before using in the filling.
  2. For the roulade, preheat the oven to 160°C, fan 140°C, gas 3. Line a lightly greased 23cm x 33cm Swiss roll tin with baking paper.
  3. Whisk the egg whites in a large clean bowl into stiff peaks, then gradually beat in the sugar, 1 tablespoon at a time, to make a stiff and glossy meringue. Whisk in the cornflour and vinegar. Spread the mixture evenly in the prepared tin and bake for 25 minutes, until the surface of the meringue is lightly browned. (It will puff up a lot but don't worry, it will go down when it cools.)
  4. Lay a large piece of baking paper onto the work surface and sprinkle it lightly with the extra caster sugar. Lift the still-hot meringue out of its tray and, with the edges of the paper, flip it over onto the sugar-dusted paper. Leave to go cold.
  5. To make the candied clementine strips, put the sugar in a small saucepan with 100ml water. Heat gently, stirring until the sugar has dissolved. Pare the clementine zest using a vegetable peeler and cut into thin strips. Add these to the sugar syrup and poach for 10 minutes. Lift the strips out using a draining spoon, and scatter onto a sheet of baking paper. Dust with the extra caster sugar and leave to set.
  6. To fill the roulade, carefully peel off the lining paper and spread it with 8 generous spoonfuls of the clementine curd. Go right up to the edges on 3 sides, but only to within 2.5cm of the longer edge furthest away from you. Whip the cream into soft but stable peaks and spread it over the curd. Starting with the long edge closest to you, and using the edge of the paper to help you, roll up the meringue as you would a Swiss roll. Leave the roulade wrapped in its paper and chill for at least 3 hours to hold it in shape. Transport in a sealed plastic container, with an ice pack to keep it cold.
  7. To serve, unwrap the roulade, dust it with icing sugar and transfer it to a serving plate. Decorate with the candied clementine strips and serve cut into slices.
Chef quote
This roulade is as light as a cloud, but more robust than it appears, for easy transportation.

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