Although genoise is typically used in making roulades, this recipe calls for a soft meringue (akin to angel food cake) instead, for a lighter, more ethereal result. The meringue pairs perfectly with lemon curd and whipped cream, which make up the fillings. The curd can be prepared ahead and refrigerated until needed, and the meringue baked a day ahead. For best results, do not assemble the roulade too far in advance, though it does need to chill for about two hours before slicing and serving.
- 1 sheet gelatin
- 4 lemons (juiced)
- 425 grams granulated sugar
- 100 grams butter
- 3 eggs
- 1 egg yolk
- 4 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon white vinegar
- 3 tablespoons powdered sugar
- heavy whipping cream (25 cl., 30% fat)
- 1 teaspoon vanilla extract
- Put the gelatin in a bowl of cold water for 10 minutes.
- Juice the lemons.
- Pour the lemon juice, 200 grams of sugar, and butter in a saucepan. Whisk over low heat until the butter melts.
- In a bowl whisk 3 eggs and 1 yolk with a fork.
- Add to the mixture in the saucepan. Thicken the curd over low heat, stirring regularly, for about 10 minutes in order to get a thick consistency.
- Press your finished lemon curd through a sieve to separate out any bits of eggs that might have scrambled during the cooking.
- Add the softened gelatin, and mix with a fork so that it melts.
- Set aside and let cool.
- You can make the curd several days in advance and keep it in the refrigerator in a tightly closed jar.
- Preheat oven to 180 degrees Celsius.
- Beat the egg whites until stiff. When they start to foam, add 112.5 grams of granulated sugar and continue to beat them so they form stiff peaks.
- Gradually add the remaining sugar, cream of tartar, and vinegar. Whisk just enough to incorporate.
- Spread out the meringue on a baking sheet lined with parchment paper. Smooth out the surface. Cook for about 15-20 minutes.
- Remove the meringue from the oven and let it cool down.
- Flip it over on a large piece of parchment paper dusted with 1 tablespoon of powdered sugar. Set aside.
- In the bowl of a mixer, pour the very cold cream, 2 tablespoons of powdered sugar, and the vanilla extract. Whisk until you get a firm chantilly.
- You are now ready to assemble the cake. Spread a thick layer of lemon curd on the surface of the meringue, leaving a 1 centimeter border all around. Gently cover it with chantilly.
- Roll the meringue by squeezing slightly, helping you with parchment paper if needed.
- Transfer it to your serving dish and refrigerate for 2 hours. Sprinkle with powdered sugar before serving.
- I advise you not to prepare this dessert too far in advance.
PER SERVING *
|Calories360Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|