This sweet and tart roulade is can be whipped up with only 7 ingredients!
Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 35cm x 25cm/14” x 10” Swiss roll tin and line with silicone paper.
Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue.
Place the egg whites in the bowl and whisk with a food mixer or an electric whisk on high speed, to soft peaks. Add 275g/9oz of the caster sugar, whisking until the mixture is smooth and glossy. You should hear the machine dropping down a gear as it gets to the correct consistency.
Spoon the meringue into the prepared tin and spread evenly to the edges with a palette knife, then scatter the lemon verbena over the top. Bake in the oven for 8 minutes until golden brown then lower the oven temperature to 170°C/325°F/Gas mark 3 and bake for a further 10 minutes or until crisp.
Remove from the oven and turn out of the tin onto a clean tea towel. Remove the paper from the base of the meringue and allow to cool.
Put the plums into a saucepan with 100g/3 ½ oz of the sugar and the water, bring to the boil and cook for 10 minutes until the plums are softened.
Whisk the double cream in a large bowl until very soft peaks form, then whisk in the last of the sugar and the lemon curd and mix gently until it just holds a peak.
Spread the lemon cream over the cooled meringue all the way to the edges, leaving a 1cm/½“ gap along one long edge, then spoon the ¾ of the cooked plums over the top. Starting at the long end with border, roll up the meringue using the tea towel to help you.
Roll carefully off of the tea towel onto a serving platter and decorate with any remaining plums and lemon verbena.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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