Raspberry and Lemon Curd Roulade

Method

1. Preheat the oven to 160°C fan. Grease and line a 25cm x 30cm baking.
2. Add the raspberries,1 tbsp of caster sugar and 1 tsp of lemon juice into a saucepan and gently simmer for 10 minutes until jammy. Remove and set aside to cool.
3. For the curd, add the butter, 100g caster sugar, lemon zest and the juice of 3 lemons into a heatproof bowl set over a saucepan of simmering water. Allow all the ingredients to melt together, stirring occasionally. Whisk in 4 egg yolks for around 10 minutes until you have a thick, custard-like consistency. Strain through a sieve into a bowl and set aside to cool. Discard the pulp.
4. For the meringue, whisk the 4 egg whites together until stiff peaks have formed. Add 200g of caster sugar, 1 tablespoon at a time until you have a thick and shiny mixture. Fold in the vinegar, cornflour and zest of 2 lemons.
5. Spread the mixture into the prepared tin, smoothing out the top until level. Bake for 15-20 minutes until crisp and lightly golden.
6. Gently flip the meringue out of the tin and onto a sheet of baking paper and gently peel away the baking paper from the bottom. Leave to cool.
7. Lightly whip the cream, then swirl in ½ the lemon curd. Spread over the meringue then drizzle ½ of the jammy raspberries and another tablespoon of the lemon curd. Tightly roll the meringue, using the baking paper to help. Transfer to a serving dish and dust with icing sugar. Drizzle over the remaining raspberry compote and lemon curd. Serve straight away.