LEMONY PISTACHIO ROULADE
Serves 8
INGREDIENTS:
For the meringue
5 eggs whites
280g caster sugar
80g pistachio nuts, very finely chopped
Icing sugar
For the lemon curd
150g butter
280g caster sugar
5 egg yolks
4 lemons, juice and zest
350ml double cream, softly whipped
METHOD:
1. Preheat the oven to 180C Fan. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
2. Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Slowly tip the caster sugar in bit by bit, while still whisking, until the egg whites are stiff and glossy.
3. Spread the meringue mixture into the prepared tin, and sprinkle the finely chopped pistachios evenly over the meringue.
4. Bake in the pre-heated oven for 10 minutes until golden-brown. Lower the oven to 140C Fan and bake for a further 15 minutes, until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool.
5. Next make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 10 minutes.
6. Reserve 100g of the lemon curd and set aside. Spoon the remaining lemon curd into a jug to serve with the roulade.
7. To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
