Lemon Curd and Pomegranate Meringue Roulade

Name: Lemon Curd and Pomegranate Meringue Roulade
Ingredients: 5 egg white; 275 g caster sugar; 1 tsp. white wine vinegar; 1 tsp. cornflour; 1 tsp. vanilla extract; caster sugar, as needed; 400 ml whipping cream; 1 tsp. vanilla extract; 6 Tbsp. lemon curd; pomegranate seeds, as needed

Time

65 min

Ingredients

Servings

Makes

5 egg white

275 g caster sugar

1 tsp. white wine vinegar

1 tsp. cornflour

1 tsp. vanilla extract

caster sugar, as needed

400 ml whipping cream

1 tsp. vanilla extract

6 Tbsp. lemon curd

pomegranate seeds, as needed

Utensils

1 Bowl small, 1 Baking tray large, 1 Serving plate, Whisk Tool

Instructions

Prep. (Before you begin)

Separate the eggs.

Getting started

Preheat the oven to 140ºC.

Line the baking tray parchment paper.

Fit the Whisk tool to the machine.

Stage 1

Add the first item of Ingredients 1 (egg whites) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 6 for about 3 minutes until soft peaks.

While the machine is running, gradually add the second item of Ingredients 1 (caster sugar) into the Mixer bowl.

Whisk on speed 6 for about 2 minutes or until stiff and glossy meringue.

Remove the bowl from the machine and set aside.

Carefully turn the meringue out onto a clean tea towel and remove the parchment.

Let cool for up to 10 minutes.

Stage 2

Add the first three items of Ingredients 2 (vinegar, cornflour, vanilla extract) into a small bowl.

Stir to combine.

Gently fold in the mixture into the Mixer bowl and combine with the meringue.

Spread the meringue evenly onto the baking tray.

A touch of meringue at each corner of the baking sheet can help to secure the parchment paper on top.

Bake at 140ºC for 30-40 minutes, until it is risen, and slightly golden.

Remove the meringue from the oven.

Lightly dust with the remaining Ingredients 2 (caster sugar).

Stage 3

Retrieve, clean the Mixer bowl and fit the Whisk tool.

Add the first two items of Ingredients 3 (whipping cream, vanilla extract) into the Mixer bowl.

Attach the Mixer Bowl to the machine.

Mix on speed Max for about 5 minutes until thickened.

To Finish

Spread the cream over the near half of the meringue, reserving 6 Tbsp. to top the roulade.

Spoon over 4 Tbsp. of lemon curd, and swirl into the cream gently.

Using the tea towel to assist you, carefully roll the roulade away from you.

Transfer to a serving plate.

Top with the remaining cream and lemon curd, swirling together.

To Serve

Scatter with pomegranate seeds to decorate.