Meringue roulade with clementine curd, cream and passion fruit

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 12

Dietary
Vegetarian


By Emily Scott
From Saturday Kitchen

Ingredients

For the clementine curd

  • 4 clementines, zest and juice
  • 40g/1½oz caster sugar
  • 2 free-range eggs
  • 50g/1¾oz unsalted butter, cubed

For the meringue

  • 6 free-range egg whites
  • 350g/12oz caster sugar
  • icing sugar, for dusting

To decorate

  • 300ml/10fl oz double cream
  • 25ml/1fl oz orange liqueur
  • 6 ripe passion fruit, halved
  • few fresh rosemary sprigs
  • 250g/9oz clotted cream
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