~ Lemon Meringue Roulade with Icing Sugar ~

[MysteRy]

Lemon Meringue Roulade with Icing Sugar



What You'll Need

For the filling:

8 gelatin leaves
150ml dry white wine
3 egg yolks
100g sugar 
Finely-grated zest from 1 lemon
Juice from 1 lemon
250ml fresh cream

For the meringue:

5 egg whites
175g caster sugar
3 tbsp. corn starch
Icing sugar to finish

Additional stuff:

Swiss roll tin
Baking paper

Preparation time:

50 minutes

Cooking time:

10 minutes

Serves:

8

Directions for the filling:

Soak the gelatin leaves in cold water for 10 minutes, then squeeze them out and place in a small pan. Add white wine to the pan and allow it to dissolve by heating it very gently. Beat the egg yolks together with the sugar until the mixture turns pale and creamy. Add in the lemon zest and juice.

Heat your oven to 180°C (160°C fan) and use the baking paper to line your Swiss roll tin.

Directions for the meringue:

Whisk the egg whites until soft peaks form. At this point, begin whisking in the caster sugar gradually until the mixture turns stiff. Next, fold in the corn starch until it’s properly mixed in, then add the mixture to your Swiss roll tin. Bake for 10-12 minutes.

Once the baking is complete, allow the meringue to cool for a few minutes. Place the mixture onto a sheet of baking paper and dust it with icing sugar. Spread the filling evenly on top of the meringue. Roll up the meringue, using the baking paper to assist you.

Next, transfer onto a serving dish and chill for one hour. Dust with a little more icing sugar and serve.