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Enjoy this delightful dessert that combines the sweetness of ripe raspberries and the zesty tang of lemon curd in one irresistible treat.


Preheat the oven to 160°C fan. Grease and line a 25cm x 30cm baking tray or Swiss roll tin.

Tip the raspberries into a small sauce pan with 1 tbsp of caster sugar and 1 tsp of lemon
juice. Place the pan on a low heat and allow the raspberries to gently simmer for 10 minutes
until jammy. Remove from heat and set to one side to cool.

Separate the egg whites and yolks. Make the curd by placing the butter, 100g caster sugar,
lemon zest and the juice of 3 lemons into a small heatproof bowl and set over a small
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 the curd through a sieve into a bowl and set aside to cool. Discard the pulp.

Make the meringue by whisking the 4 egg whites together using an electric whisk or a
freestanding electric mixer. Whisk until thick and stiff peaks have formed. Then add 200g
of caster sugar, adding 1 tablespoon at a time until you have a thick and shiny mixture.
Fold in the vinegar, cornflour and zest of 2 lemons.

Spread the meringue mixture into the prepared tin, smoothing out the top so you have a
level mix. Bake for 15-20 minutes until crisp and lightly golden.

Lay out a sheet of baking paper and gently flip the meringue out of the tin and onto the
paper. Gently peel away the baking paper the meringue was cooked in and leave to cool.

Lightly whip the cream, then swirl in ½ the lemon curd until just combined. Spread this 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 you, then transfer to a serving
dish. Dust with icing sugar then drizzle over the remaining raspberry compote and lemon
curd. Serve straight away

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