Our lemon and raspberry roulade is the perfect combination of crunchy meringue, rich lemon curd cream and fresh zingy raspberries.
This is a simple upgrade to a classic lemon roulade. We’ve added fresh raspberries to the filling which adds a lovely pop of colour and extra fruity taste. The recipe serves eight and is 209 calories per slice.
Ingredients
- 5 medium egg whites
- 150g (5oz) caster sugar
- 1 level tbsp cornflour
- Icing sugar, for dusting
For the filling:
- 150ml double cream
- 4 tbsp lemon curd
- 150g raspberries, plus extra for garnish
- Small mint leaves, to decorate (optional)
WEIGHT CONVERTER
Method
- To make the meringue, set the oven to 150C (130C fan, Gas 2). Line a 33x21cm baking tray with baking paper.
- Whisk the egg whites until stiff. Add 1 tablespoon caster sugar, whisk again to regain stiff peaks. Continue until all the sugar is added and the mixture looks stiff and shiny. Quickly whisk in the cornflour.
- Spoon the mixture onto the prepared tin and level the surface. Bake for 45 minutes in the centre of the oven until it’s just firm to the touch. Cool, uncovered for at least 1 hour.
- To make the lemon filling, lightly whip the cream until it just forms soft peaks and fold in the lemon curd.
- Turn the meringue out onto a sheet of baking parchment, dusted with icing sugar. Trim off the edges. Spread over the lemon cream mixture.
- Scatter the raspberries over the top and then roll up, from one of the short sides, using the paper to help roll it up. Transfer to a serving dish and chill until ready to serve.
- Serve sliced with a few extra raspberries and mint leaves.
Watch how to make lemon and raspberry roulade
Top tips for making lemon and raspberry roulade
When making this roulade it’s important to use a good quality lemon curd to achieve the best flavour. If you'd like an extra boost of raspberry flavour, consider spreading some raspberry jam on the meringue before you add the cream filling. For more tips and tricks continue reading below.
Can I freeze roulade?
Sue recommends omitting the raspberries if you want to make the roulade and freeze it. You can simply will with the creamy lemon curd mixture and serve with fresh raspberries.
Do you roll roulade hot or cold?
For this recipe, cookery editor Sue recommends letting the meringue cool and rest in the tin for around an hour after baking.
Can you eat roulade the next day?
This is best eaten on the day it is made but you can keep leftovers in an airtight container in the fridge for up to two days.
For this recipe cookery editor Sue McMahon uses a stand mixer to make the meringue. If you’d like to invest in this stylish piece of kitchen equipment, food editor Jessica Dady recently wrote a Kitchenaid mixer review.
You will love our lemon meringue pie if you like the flavours in this recipe. We also recommend our lemon pudding or lemon creams if you prefer an easier dessert. Plus, it’s always a good idea to bake a lemon drizzle cake.