Preheat your oven to 190 deg C .
Line a slice tray with baking paper
Whisk 4 egg whites until starting to stiffen then gradually add 225 gm of castor sugar while continuing to beat until firm and glossy .
Fold in 1 tsp of vanilla extract
1 tsp of white wine vinegar
50gm of almond meal .
Now pour this into the prepared slice tray .
Place in the oven and bake for 30 minutes .
Whip 300ml of cream until thick.
Carefully invert meringue onto a board dusted with icing sugar.
Spread the meringue with lemon curd , then top with cream .
Gently roll the filled roulade , decorate with fresh fruit or berries and icing sugar .
Slice to serve .
Line a slice tray with baking paper
Whisk 4 egg whites until starting to stiffen then gradually add 225 gm of castor sugar while continuing to beat until firm and glossy .
Fold in 1 tsp of vanilla extract
1 tsp of white wine vinegar
50gm of almond meal .
Now pour this into the prepared slice tray .
Place in the oven and bake for 30 minutes .
Whip 300ml of cream until thick.
Carefully invert meringue onto a board dusted with icing sugar.
Spread the meringue with lemon curd , then top with cream .
Gently roll the filled roulade , decorate with fresh fruit or berries and icing sugar .
Slice to serve .
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