Description
A light and airy meringue roll swirled with tangy lemon curd and crunchy poppy seeds, filled with fluffy whipped cream—this elegant dessert delivers the perfect balance of sweet and tart with every bite.
Ingredients
Units
Scale
- 5 egg whites
- 200g granulated sugar
- 1 tsp white vinegar or lemon juice
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
- 3 egg yolks
- 100g sugar
- Zest of 1 lemon
- 60ml lemon juice
- 50g unsalted butter
- 250ml heavy cream (for whipping)
Instructions
- Preheat oven to 320°F (160°C). Line a large baking sheet with parchment paper.
- Beat egg whites until soft peaks form. Gradually add sugar, beating to stiff peaks. Fold in vinegar, cornstarch, vanilla, and poppy seeds.
- Spread meringue evenly onto the prepared baking sheet. Bake for 25–30 minutes until set and lightly golden. Let cool completely on a clean kitchen towel dusted with powdered sugar.
- For lemon curd, whisk yolks, sugar, zest, and juice in a saucepan over low heat. Cook until thickened. Remove from heat and stir in butter. Chill.
- Whip cream until stiff peaks form. Fold in cooled lemon curd.
- Carefully invert meringue onto a new piece of parchment. Peel off the backing, then spread lemon cream over the surface.
- Roll up gently using the towel to help. Chill for 1–2 hours before serving.
Notes
- Use superfine sugar for a smoother meringue texture.
- Dusting with powdered sugar prevents sticking during rolling.
- Roll slowly to avoid cracks; minor cracks can be hidden with powdered sugar or garnish.
- Lemon curd can be made a day in advance.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
