This is a huge chilled dessert to feed a crowd, and galvanize them too. Often egg yolks are left over after making meringue, but right the following they’re used to make lemon curd and to offer a luxury filling.
Lemon curd and pistachio meringue roulade
By Mary Berry
From Mary Berry's Easter Feast
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less than 30 mins
10 to 30 mins
For the meringue
5 free-range egg whites
280g/10oz caster sugar
50g/1¾ oz shelled pistachio nuts, finely chopped
icing sugar, for dusting
For the lemon curd
100g/3½oz butter, softened
225g/8oz caster sugar
5 free-range egg yolks
3 huge lemons, juice and finely grated zest
300ml/10fl oz double cream, calmly whipped
Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
Whisk the egg whites in a blank huge bowl utilizing an electrical mixer on complete pace till very stiff. Gradually upload the sugar, a teaspoon at a time, and nonetheless on excessive speed, whisking effectively among every addition. Whisk till very, very stiff and modern and all of the sugar has been added.
Spread the meringue combination into the ready tin, sprinkle with the chopped nuts. Bake for about 8 minutes till very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes additional till agency to the touch. Remove and switch upside down on a work of non-stick baking paper. Carefully peel the paper from the bottom of the meringue and depart it to cool for about 10 minutes.
To make the lemon curd, positioned the butter right into a heatproof bowl, upload the sugar and whisk via hand till combined. Stir within the egg yolks. Add the lemon zest and juice and whisk till smooth. Sit the bowl over a pan of simply simmering water and whisk till the combination has thickened. This will take about 8-10 minutes. Be cautious the water would no longer boil as this could likely curdle the curd.
Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the ultimate lemon curd right into a sterilised jar. Seal and label it. It will maintain within the fridge for 2 weeks.
To fill the roulade, blend the reserved lemon curd with the whipped cream, swirling to offer a marbled effect. Spread over the cooled meringue. Lightly rating the meringue alongside one lengthy side, somewhat in from edge. Use this to assist you fold and bounce to roll the base. Roll up the meringue tightly, utilizing the paper to assist you. Sit it on a plate with the enroll in underneath.
To serve, filth with icing sugar and adorn with Easter chicks.source