Lemon roulade recipe

1. 1

   Preheat the oven to 150 degrees C/350 degrees F/Gas 2.

2. 2

   Grease a 25 x 30cm (10 x 12in) Swiss roll tin and line it with non-stick baking parchment.

3. 3

   Whisk the egg whites until they form soft peaks, then gradually whisk in the sugar until smooth, thick and glossy.

4. 4

   Spread the mixture lightly and evenly in the tin and bake for 25-30 minutes, until the meringue is firm to the touch.

5. 5

   Turn out on to a sheet of parchment paper, carefully peel off the lining paper and leave to cool.

6. 6

   Whip the double cream to soft peaks and fold in the lemon curd.

7. 7

   Spread on to the meringue and roll up carefully.

8. 8

   To make the sauce, break up the chocolate and melt it in a bowl set over a pan of hot water, making sure the water is not touching the base of the bowl.

9. 9

   Stir in the icing sugar, cream and brandy and leave to cool.

10. 10

    Serve the roulade in slices, accompanied by the chocolate sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.