Raspberry and Finger Lime Meringue Roulade
Prep Time
45m
Cook Time
8m
Serves
6
Ingredients
- 4 egg white
- 3/4 cup caster sugar
- 1 tablespoon sugar, extra
- 1/2 teaspoon cinnamon
- 125g cream cheese, softened
- 2 tablespoons sugar
- 1 cup cream
- 1 cup Yackandandah Raspberry and Lime Curd
- Fresh fruit for serving, optional
Instructions
Step 1
Beat the whites until stiff but not dry, gradually beat in the sugar to form a meringue.
Step 2
Spread the meringue into a greased and paper lined 25cm x 30 cm Swiss roll tin, allow a 5 cm overhang of paper on the sides. Dust the surface of the paper with a little cornflour.
Step 3
Combine the extra sugar and cinnamon and sprinkle over the meringue. Bake at 170°C FF for 8-10 minutes or until the meringue is just firm to the touch. Turn the meringue out onto a clean sheet of baking paper, gently remove the lining paper and allow to cool.
Step 4
Beat the cream cheese and sugar in a bowl with an electric mixer until smooth, add the cream and beat until thick. Spread over the cooled meringue then drizzle over the curd. Roll up from the short edge to enclose the filling. Use the paper to secure the roll and chill for 1-2 hours or until required.
Step 5
Remove the paper from the roulade and place onto a serving platter. Top with fresh fruit and al drizzle of the remaining curd. Slice and serve immediately.
