This is the same recipe as the one I used to make the almond and raspberry roulade. I have just changed the filling to lemon curd and whipped cream. It makes 8 or 9 servings (although my brother, Andrew, said that it was actually only enough for 4 servings!).
Follow the same recipe instructions which I have explained here, but leave out the cinnamon and ground almonds from the meringue.
Then, for the filling, make one serving of lemon curd and whip 250ml of fresh cream.
Click here for the recipe for the lemon curd.
You need to flip the meringue over, so that the flat side
will be on the outside of the roulade. To flip it, place a second piece
of baking paper on top of the meringue. Then place a wire rack (or
something similar) on top and quickly flip it over. Then peel the baking
paper off the meringue. The meringue will still be lying on top of the
second piece of baking paper at this point. Keep it there, as you will
need it to help you shortly...
Spread the lemon curd on the smooth side of the meringue, and then gently spread on the whipped cream.
Using the baking paper to help you, gently roll up the meringue on the
long side. It doesn't matter if it cracks a bit. That's part of the
charm...
When it's almost rolled up, pop it onto the platter which you are going
to use. Using the baking paper, shape it and make sure it's nicely
rolled up, like a swiss roll.
Pop the rest of the cream on the top of the roll, and decorate the top with the toasted almonds. I dusted the top of the roulade with some icing sugar to finish it off.
