|Here's Jack testing if the meringue is ready for the oven. You should be able to hold the bowl upside down, without the meringue moving!|
|This is a nice, easy dessert for the children to help make.|
- Preheat the oven to 180°C(fan)/390°F/gas mark 6. Line a Swiss roll tin with grease proof paper, folding over the sides of the tin. Brush lightly with vegetable oil.
- Place the egg whites in the spotlessly clean bowl of an electric food mixer or you could use a large bowl and a hand whisker. Whisk until soft peaks form.
- Add the sugar all in one go (but if using a hand-held beater add the sugar in stages) and whisk at full speed for about 4–5 minutes until stiff peaks form.
- Smooth the meringue into the prepared tin and bake in the oven for 15–20 minutes, until faintly browned and firm to the touch.
- Allow the meringue to cool for a few minutes, then turn out onto a sheet of foil (slightly bigger than the roulade) and gently remove the foil from the base of the meringue. Allow to cool completely.
- For the filling, lightly whip the cream.
- Spread the lemon curd evenly over the meringue. Top with a layer of cream, leaving the long edge nearest to you free of a little filling. Cover the lemon curd and cream with the raspberries.
- Holding the foil closest to you, roll up the roulade away from you. Really you are just folding it over. Refrigerate and leave it in the foil until you are ready to serve.
- Just before serving, unwrap the roulade and gently push it onto a serving dish using a palette knife or cake slice, open side down. Dust with icing sugar and if you wish decorate with a few more raspberries.