Lemon roulade recipe

• 4 egg whites
• 175 g (6.2oz) caster sugar
• 300 ml (10.6fl oz) double cream
• 3 tbsp lemon curd
• 115 g (4.1oz) plain chocolate
• 55 g (1.9oz) icing sugar, sifted
• 300 ml (10.6fl oz) double cream
• 2 tbsp brandy

1. Preheat the oven to 150 degrees C/350 degrees F/Gas 2.
2. Grease a 25 x 30cm (10 x 12in) Swiss roll tin and line it with non-stick baking parchment.
3. Whisk the egg whites until they form soft peaks, then gradually whisk in the sugar until smooth, thick and glossy.
4. Spread the mixture lightly and evenly in the tin and bake for 25-30 minutes, until the meringue is firm to the touch.
5. Turn out on to a sheet of parchment paper, carefully peel off the lining paper and leave to cool.
6. Whip the double cream to soft peaks and fold in the lemon curd.
7. Spread on to the meringue and roll up carefully.
8. To make the sauce, break up the chocolate and melt it in a bowl set over a pan of hot water, making sure the water is not touching the base of the bowl.
9. Stir in the icing sugar, cream and brandy and leave to cool.
10. Serve the roulade in slices, accompanied by the chocolate sauce.

egg whites, double cream, lemon curd, chocolate, icing sugar, double cream, brandy

Taken from www.lovefood.com/guide/recipes/16160/lemon-roulade-recipe (may not work)