Strawberry & Passion Fruit Meringue Roulade - cooking recipe

Ingredients

4 egg whites
200 g golden caster sugar
200 g lemon curd
3 passion fruit, strain the seeds and keep seeds and juice
150 ml double cream
10 strawberries, hulled and chopped

Preparation

Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm x 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.
Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it and then the passion fruit seeds.
Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries.
Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.