This sweet and tart roulade is can be whipped up with only 7 ingredients! 


  • 5 egg whites

  • 400g/14oz caster sugar

  • 2 sprigs lemon verbena, leaves picked, plus extra for garnish

  • 8 plums, quartered and stoned

  • 100ml/3½ floz water

  • 500ml/18floz double cream

  • 225g/8oz good quality lemon curd


  • 1.

    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.

  • 2.

    Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.

  • 8.

    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.

  • 9.

    Roll carefully off of the tea towel onto a serving platter and decorate with any remaining plums and lemon verbena.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 520kj
  • Fat Total 28g
  • Saturated Fat 17g
  • Protein 4g
  • Carbohydrate 67g
  • Sugar 65g
  • Sodium 60mg

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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