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Lemon Curd and Raspberry Roulade

Lemon Curd and Raspberry Roulade

Lemon Curd and Raspberry Roulade; light, luscious, sweet and sharp

My best friend loves lemon, particularly lemon curd. For our pre-Christmas get-together I decided to make a dessert with some lemon curd; something a bit sharp and zingy to liven up the taste buds when all around is super-stodgy, rich and spicy. I decided on roulade as, though it’s filled with cream, the sweet meringue is light and fluffy inside and the perfect foil to the tart lemon and raspberries. I was incredibly pleased with how this turned out – it’s easily as good as any luxury dessert you’d get at a supermarket – it’d be a brilliant centrepiece pud for a New Year’s celebration.

If you wanted, you could use ready made lemon curd, but make sure it’s the best quality you can afford, made with real lemons, eggs and butter and not full of additives and setting agents. However, making the curd is actually quite simple, gives you a great sense of satisfaction, and there’s plenty left over for toast (or give it as a gift in a pretty jar).

Lemon Curd and Raspberry Roulade

For the lemon curd: (I followed a Nigel Slater recipe)

  • 4 lemons, preferably unwaxed
  • 200g sugar
  • 100g butter
  • 3 eggs and 1 yolk (save the spare white for your meringue)

In a heat proof bowl, over a pan of simmering water (don’t let the bowl touch the water) combine the finely grated zest and juice of the lemons with the sugar and butter, stirring until everything has melted.

Give the eggs and extra yolk a little whisk to mix, then add to the lemon mixture. Mix with a wooden spoon or whisk frequently until the mixture thickens. It’ll feel heavier and be the consistency of custard. Remove from the heat and allow to cool for several hours or overnight (if you’re planning on giving some as gifts then put it in sterilised jam jars at this stage, whilst it’s still hot –  you’ll get a couple of small jars worth with enough left over to make the roulade)

For the meringue:

  • 4 egg whites
  • 200g caster sugar
  • 1 tsp corn flour
  • 1 tsp cider/white wine vinegar
  • a little icing sugar for dusting

Heat the oven to 150C and grease and line a Swiss roll tin or high sided baking sheet (approx 23 x 33cm) with greaseproof paper. Now, to make your meringue it’s really important your bowl is scrupulously clean – if possible use a glass or metal bowl and wipe round the inside with the cut side of half a lemon or a paper towel with a little vinegar on; this should get rid of any grease. Put your egg whites in the bowl and whisk until you get to the stiff peaks stage. Add the sugar a spoonful at a time, whisking all the while. Sprinkle over the corn flour and vinegar and give one last short whisk until everything is combined and glossy. Spoon the mixture onto the prepared tin, smoothing into the corners with a spatula and trying to get a flat, even surface. Bake for 30–35 minutes until the surface of the meringue is just firm. Remove from the oven, let it cool for about ten minutes. Lay a sheet of greaseproof on a board and dust with icing sugar. Once the meringue has cooled a little turn it out onto the board and carefully remove the greaseproof from the base and leave to cool while you assemble the filling.

For the filling:

  • Approx 200ml lemon curd
  • 300ml double cream
  • 1 tbsp icing sugar, sifted
  • 150g raspberries

In a large bowl, whip the cream with the icing sugar until thick – it should cling to the whisk but drop off easily if the whisk is tapped on the side of the bowl. It’s easy to over-whisk cream if you do it with an electric whisk or stand mixer so keep a close eye on it if you use a machine. It doesn’t take long to do with a balloon whisk and a few minutes whisking shouldn’t be too much work for most people. Once it’s the desired consistency, add six tablespoons of the lemon curd and mix well.

Use a spatula to smooth the cream mixture over the cooled meringue, trying to make an even layer and leaving a border of about 1 cm around the edge. Slather with the remaining lemon curd and then scatter with the raspberries. Now for the roll!

Before the big roll! Lemon Curd and Raspberry Roulade

Before the big roll! Lemon Curd and Raspberry Roulade

With the shortest end of the meringue facing you, roll it away, folding over and using the greaseproof paper to try and keep the roll compact. Once it’s fully rolled, place on a serving plate with the fold underneath. Chill in the fridge for a couple of hours before serving as this will help it firm up before you slice into it. It looks beautiful when cut, with swirls of snowy white interspersed with sunny yellow curd and ruby red raspberries. Luscious!

If you love a roulade, take a look at another recipe here, or if lemon meringue pushes all the right buttons how about some blondies or cupcakes?

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Strawberry Roulade with Salted Caramel Sauce

Strawberry Roulade with Salted Caramel Sauce

Creamy Strawberry Roulade with Salted Caramel Sauce

I’m heading to a friend’s for dinner this evening and volunteered to bring dessert. There are some lovely British strawberries in the shops now and the weather is glorious so I wanted to make something really fresh and summery. The addition of salted caramel sauce (I’ve used Nigella Lawson’s recipe) is just a little extra indulgence of my own obsession (I’ve already told you how much I love the stuff in my Upside Down Apple and Caramel Cake recipe)!

Strawberry Roulade with Salted Caramel Sauce

For the salted caramel sauce:

  • 75g unsalted butter
  • 50g caster sugar
  • 50g soft brown sugar
  • 50g golden syrup
  • 125ml double cream
  • 1 tsp sea salt

Melt the butter, sugars and syrup in a saucepan giving them a bit of a swirl every now and again. Simmer for about three minutes. Add the cream and HALF the salt and stir everything together. Taste a little of the sauce (be careful not to burn your tongue) to see if it’s salty enough for you and add more of the salt if you think it needs it (I like mine salty but it’s all down to preference). Bear in mind that when the sauce is cool it won’t taste as sweet or salty as when it’s warm. Once you’re satisfied with it, leave to cool.

For the roulade:

  • 4 egg whites
  • 200g caster sugar
  • 1 tsp corn flour
  • 1 tsp cider/white wine vinegar
  • Icing sugar for dusting
  • 250g double cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 250g strawberries

Heat the oven to 150C and grease and line a 23 x 33cm Swiss roll tin or high sided baking sheet with greaseproof paper. Now, to make your meringue it’s really important your bowl is scrupulously clean – if possible use a glass or metal bowl and wipe round the inside with the cut side of half a lemon or a paper towel with a little vinegar on; this should get rid of any grease. Put your egg whites in the bowl and whisk until you get to the stiff peaks stage. Add the sugar a spoonful at a time, whisking all the while. Sprinkle over the corn flour and vinegar and give one last short whisk until everything is combined and glossy. Spoon the mixture onto the prepared tin, smoothing into the corners with a spatula and trying to get a flat, even surface. Bake for 30–35 minutes until the surface of the meringue is just firm. Remove from the oven, let it cool for about ten minutes. Lay a sheet of greaseproof on a board and dust with icing sugar. Once the meringue has cooled a little turn it out onto the board and carefully remove the greaseproof from the base and leave to cool while you assemble the filling.

Remove the stalks and chop your strawberries into small chunks; set to one side until needed. In a large bowl, whip together the cream, icing sugar (sifted) and vanilla. I recommend using a hand whisk; it really doesn’t take that long and it’s so easy to over-whip with an electric whisk and end up verging on butter. You’re aiming for cream that holds the whisk, but easily plops off with a tap on the side of the bowl. You’re now ready to turn this all into a roulade!

Slather the cream over the meringue, then sprinkle/spread the chopped strawberries over the cream. Using a teaspoon, drizzle a little (about 2 tablespoons) of the salted caramel sauce over the top. With the shortest end of the meringue facing you, roll it away, folding over and using the greaseproof paper to try and keep the roll compact. Once it’s fully rolled, place on a serving plate with the fold underneath. Serve with the remaining salted caramel sauce for your guests to drizzle over their slice of lusciousness at will!

You can keep any left over salted caramel sauce in the fridge for a week or so. It’s great on loads of things – try with vanilla ice cream, a baked apple or a warm chocolate brownie.