Serves 4
Ingredients:
4 free-range egg whites
200g caster sugar
250 ml whipping cream
3 tbsp shop bought Lemon curd
Seeds of 3 passion fruits
50 g shelled chopped pistachios
200 g British raspberries
Method:
Preheat the oven to 180°C/350°F/gas mark 4. Line a Swiss roll tin (23 x 30 cm) with baking parchment .
Place the eggs whites in a bowl and whisk until stiff. Slowly add the sugar, one tablespoon at a time, whisking between each addition, until stiff and glossy.
Spoon the mixture evenly into the lined tin sprinkle over the pistachios. Bake for 15 minutes, until crisp on the outside. Remove from the oven and leave to cool completely.
Lay a sheet of baking parchment on a work surface. Turn the meringue out onto it. Peel off the baking parchment and discard. Whip the cream until it forms soft peaks then ripple in the lemon curd.
Spoon the flavoured cream over the meringue. Sprinkle over the raspberries and spoon over the passion fruit seeds. Roll the meringue up (as you would a Swiss roll) using the baking parchment to help you turn it over.
Cut into slices and arrange on serving plates.
Serving suggestion: small quantity Raspberry sauce and raspberry sorbet for presentation
