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Almond roulade with lemon curd and cream

4 medium eggs, separated
100g caster sugar
100g ground almonds
200ml whipping cream, lightly whipped
100g (+) lemon curd
Icing sugar to dust

Preheat oven to 180C.
Line a 34x24cm Swiss roll tin with baking parchment. 
Whisk the egg yolks and sugar together with an electric mixer  until the mixture is pale and thick enough to hold a trail across the surface when lifting out the whisk. 
Fold in the almonds lightly.
Whisk the egg whites in soft peaks and fold in the mixture.
Spoon into the prepared tin and spread evenly with a spatula.
Bake for 12 minutes until light, golden and just firm to the touch.
Turn out onto a sugared baking parchment sheet.
Peel off the lining paper and leave to cool completely.

To assemble, trim the edges of the roulade. Spread with the lemon curd leaving about 1cm along the edge. Spoon over the whipped cream. Roll up from a short end and place on a serving dish. Dust with icing sugar and chill until ready to serve.

Serves 6-8