Sunflower or vegetable oil, for greasing
6 large egg-whites
300g caster sugar
300ml double cream
Half a 325g jar of Waitrose Seriously Zesty Lemon Curd
Icing sugar, to dust
Fresh raspberries (or particularly), for everyone
Method
1. Preheat the oven to 220C, gas mark 7. Gently grease a 23x35cm rectangular swiss roll tin and line with non-stick baking parchment. Utilizing an electric mixer, whisk the egg-whites until stiff although not dry. Still whisk, adding the caster sugar, 1 teaspoon at any given time, until all of the sugar has been utilized and also the meringue mixture is stiff and glossy.
2. Spoon the meringue mixture in to the lined tin and spread very gently to fill. Bake on top shelf from the oven for 8 minutes before the top is golden, then lessen the temperature to 160C, gas mark 3, and continue cooking for 15-twenty minutes, or before the meringue is simply firm to touch.
3. Remove in the oven and invert onto a sheet of baking parchment. Peel the liner paper in the base and then leave to awesome not less than twenty minutes, or until cold.
4. Meanwhile whisk the cream until just thick. Spread gently within the meringue, then delicately us dot the top with teaspoons from the lemon curd. Roll-up the roulade in the lengthy side, while using lining paper to assist. Lift onto an amount plate and gently dust with icing sugar. Serve with fresh raspberries.