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Mary Berry Lemon meringue roulade 341kcal without almonds and with double cream alternative :)

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Lemon meringue roulade

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Lemon curd and pistachio meringue roulade

This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling. This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present. Equipment: You will need an electric mixer.

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Lemon Roulade with Honey Mascarpone

Heaven! Lemon Roulade with Honey Mascarpone Buttercream (step-by-step photos) made this fior Dad's 86th birthday, it was easy and quick, I enhanced it with extra lemon rind was delicious and a recipe worth keeping..

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Lemon Swiss Roll

Lemon Swiss Roll – refreshing and so delicious summer cake! Make this Lemon Swiss Roll cake and impress your family and friends!

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White chocolate and lemon roulade

Not everything is as it seems with this show-stopping lemon roulade, as hidden beneath the pillowy sponge is lemon curd and white chocolate mousse.

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Creamy Lemon Angel Cake Roll

Creamy Lemon Angel Cake Roll ~ A light & delicious angel cake roll filled with creamy lemon custard.

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Lemon and strawberry roulade

Selasi's roulade got a 'good job' from Paul Hollywood on The Great British Bake Off

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Lemon Roulade with Strawberry-Mint Salsa

Pistachio-flecked meringue layers contrast a tangy, creamy lemon curd filling in this stunning dacquoise. Perfect for a special occasion, this make-ahead dessert needs at least 24 hours in the refrigerator before serving to soften a bit.