Andy's Meringue Roulade

STEP 1: MAKE THE LEMON CURD

Set a heatproof bowl over a pan of barely simmering water (the bowl must not touch the water). Add the egg yolks, caster sugar, lemon zest and juice, and whisk to combine.

STEP 2: COOK THE CURD GENTLY

Cook gently, stirring almost constantly with a whisk or spatula, for 8-10 minutes until the curd thickens enough to coat the back of a spoon. Keep the heat low and never stop stirring, as this is where curd scrambles. If it threatens to catch, lift the bowl off the heat and keep stirring. It will look a little thin while hot and sets firmer as it cools.

STEP 3: FINISH AND CHILL THE CURD

Off the heat, whisk in the cold cubed butter a few pieces at a time until glossy. Pass through a fine sieve to remove the zest, then cool, cover and chill until cold and properly set, at least 1 hour. Do not skip this: warm curd will slacken the cream and slide out of the roll.

STEP 4: PREPARE THE TIN AND OVEN

Heat the oven to 180C (350F). Line the Swiss roll tin with baking parchment, pushing it well into the corners.

STEP 5: MAKE THE MERINGUE

Whisk the egg whites to soft peaks. Add the caster sugar a tablespoon at a time, whisking well between additions, until the meringue is stiff, glossy and the sugar has dissolved (rub a little between your fingers, with no grittiness). Whisk in the cornflour and white wine vinegar.

STEP 6: BAKE THE MERINGUE

Spread the meringue evenly into the tin and level the top. Scatter with flaked almonds if using. Bake for 10 minutes at 180C (350F), then lower to 160C (325F) and bake a further 10-15 minutes, until the top is pale gold and lightly crisp but the inside stays soft.

STEP 7: TURN OUT AND COOL

Turn the meringue out onto a sheet of parchment dusted with icing sugar (almond-side down, if used). Peel away the lining paper and leave to cool. It will firm up but stay flexible.

STEP 8: MAKE THE RASPBERRY COULIS

Simmer the raspberries with the caster sugar and lemon juice for 3-4 minutes until softened, then blend and pass through a fine sieve to remove the seeds. Loosen with a splash of water if needed, then cool.

STEP 9: WHIP THE CREAM

Whip the double cream with the optional icing sugar and vanilla to soft peaks. Stop while it still folds softly, so it spreads without splitting.

STEP 10: FILL THE ROULADE

Spread a generous layer of the cold lemon curd over the cooled meringue, leaving a 1 cm border and keeping a little curd back to balance the cream. Spread the whipped cream over the top.

STEP 11: ROLL AND SET

Using the parchment to lift and guide, roll the meringue up firmly from one long edge into a tight log. A few surface cracks are normal. Transfer seam-side down to a plate or board and chill for at least 1 hour to set.

STEP 12: SERVE

Dust with icing sugar and slice with a clean, warm knife. Pool or streak the raspberry coulis alongside, with an extra spoon of curd if you like.