Birthday Roulade for Katy

Almond Meringue Roulade with Meyer Lemon Curd

This stunning but simple dessert recipe is perfect for every special occasion! My very good friend Katy Kinsolving (goodfoodnaturally.com) shared an almond roulade recipe by Elizabeth Clark from BBC Good Food with me this past November. She said it was one of her most favorite lemon desserts. At the time, I was looking for ways to use my over-stock of home made Meyer lemon curd and tweaked Clark’s recipe with the lessons I learned from my favorite recipe from Books for Cooks (booksforcooks.com). Friday January 22 was a very special birthday for Katy this year so I made my version of her favorite to celebrate 🍋 🍋 🍋 !

Serves 6-8 people

Required Equipment: Standing Mixture with whisk attachment, half-sheet pan (about 9”x 12”), parchment paper.

Ingredients

• 6 (to 7) large egg whites (approx. 7.5 fluid ounces), MUST BE room temperature

• a pinch of salt

• 2 cups (12oz) caster sugar or “super-fine” sugar

• 1 teaspoons corn starch

• 1 teaspoon almond extract

• 1/2 cup Almond flour ( “superfine” )

• 1 1/2 cup heavy cream

• 1/2 cup Meyer lemon curd, homemade or store-bought - (any fruit curd will work)

• 1/4 cup toasted sliced almonds

• 1/2 cup fresh or freeze-dried strawberry slices

• powdered sugar to garnish

Method

Preheat oven to 350 F. Line a half sheet pan with greased baking parchment so that there is at least 1” standing up above the edge of the pan. Use a standing mixer with a whisk attachment and a clean bowl to whisk egg whites to stiff peaks. Slowly add the sugar, one tablespoon at a time until stiff and glossy. Gently fold in corn starch, then almond extract with a rubber spatula. Lightly fold in almond flour to evenly distribute into egg whites without deflating.

With a light touch pour meringue mixture into lined pan and tap pan gently on counter to remove any air bubbles.

Bake for 30 minutes or until top is lightly golden in color and firm and crisp to touch. Cool completely in pan before rolling and filling.

Put another large piece of parchment paper an inch or two larger than the baking pan on the work surface and sprinkle with powdered sugar. Lift the meringue out of the baking pan using the edges of the paper lining and flip it over onto the sugared parchment.

Carefully peel the top piece of parchment off the bottom of the inverted meringue.

Whip the heavy cream to firm peaks in standing mixer, Spread cream, then lemon curd evenly over the meringue.

Roll up carefully, like a Swiss roll, starting at the long end and using the paper to help gently hold the roll together.

If your roll breaks you can use more whipped cream on the outside of the roll to repair the cracks.

Decorate with a dusting of powdered sugar, toasted almond slices and fresh or freeze dried strawberry slices just before serving.

Beautiful and festive dessert for any occasion!

Happy Birthday Katy ♥️