From Champagne with a Celebrity
Amber's raspberry and passion fruit roulade

  • 4 egg whites
  • 200g caster sugar
  • 150ml double (heavy) cream
  • 200g lemon curd
  • 2 passion fruit (strained keep the juice and seeds separate)
  • 150g raspberries
  • Icing sugar for dusting
  • Preheat the oven to 180 degrees C.

    Line a swiss roll tin (25cm x 30cm or thereabouts) with baking parchment.

    Whisk the egg whites until stiff, then whisk in the sugar until glossy.

    Spoon the meringue onto the baking tray and spread evenly.

    Cook for about 15 minutes, then remove from the oven and cool.

    Lay a piece of greaseproof paper on to the worktop, dust it with icing sugar and turn the meringue on to it (crisp side down, then remove and discard the baking parchment.

    Spread the lemon curd over the meringue and most of the passion fruit seeds on top of that.

    Whip the cream with the passion fruit juice, then spread on top of the lemon curd.

    Sprinkle the raspberries over (reserving some for decoration).

    Roll the meringue up from one short end, using the greaseproof paper to help you.

    Dust with icing sugar, drizzle with the remaining passionfruit seeds and raspberries.

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