Lemon lovers near and far, I’m calling you today as I have the ultimate zingy desert, bound to make those taste buds dance!
Now, I’ve shared my fair share of puddings this summer (with plenty more to come *wink wink*), some have been what I call ‘heavier on the stomach’ so today I wanted to share something really light and airy, perfect for those days that you fancy something small and refreshing.
Let’s be honest, with the humidity in the UK being as bad as it is, eating something light and airy is perfect as it doesn’t weigh you down and make you feel really slouchy and uncomfortable. Does anyone have the answer as to why the heat does this to our bodies please? I quite frankly would like a word with Mother Nature at this point… it’s not on.
On a serious note, thats where this light, airy, moist and zingy lemon swiss roll comes in too play! I personally think this is the perfect summer desert. Paired with the fresh fruit, fresh cream and mini meringues, this has the perfect amount of sweetness and tart. Need I say more?
If the description of this swiss roll has your mouth watering, you know what to do. Grab your ingredients, get that apron on and get those hands of yours creating some magic! The recipe is below:
Category: Sweet Treat / Desert
Prep Time: 30 Minutes Overall
Cook Time: 40 Minutes Overall
Decorating Time: 30 Minutes
Ingredients You Need For Swiss Roll:
- 3 Eggs
- 75g Of Caster Sugar
- 75g Of Plain Flour
- 2tsp Of Sicilian Lemon Extract
Ingredients You Need For Mini Meringues:
- 1 Egg White
- 60g Of Caster Sugar
- 1 Sachet Of Cream Of Tartar
Ingredients You Need To Decorate:
- 200ml Of Double Cream
- 1 Jar Of Lemon Curd
- 1 Punnet Of Blueberries, Raspberries & Strawberries
How To Make Swiss Roll:
- Firstly, gather together your equipment and ingredients, line the base of a swiss roll tin and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large mixing bowl, using an electric whisk, beat together the 3 large eggs and 75g of caster sugar for around 8 minutes, until you can lift the beaters out the bowl and make a figure of eight out the mixture which is drizzling off the beaters. This is called the ‘ribbon stage’. (TIP: It should take the mixture around 3-5 seconds to sink back in).
- Next, beat in the 2tsp of sicilian lemon extract.
- Using a metal spoon, very gently fold in the 75g of plain flour until just combined.
- Pour the sponge mixture into the pre-lined baking tray and using a spoon, spread the mixture out gently until it’s evenly spread.
- Place the baking tray into the oven and bake the sponge for around 10-12 minutes, until a skewer placed into the centre comes out clean.
- Whilst the sponge is baking, place a clean piece of parchment paper onto the work surface and sprinkle 1-2tbsp of caster sugar evenly across the parchment paper.
- Once the sponge is baked, take out the oven and immediately tip the sponge onto the clean sheet of parchment paper.
- Remove the parchment paper from the top of the sponge which is from the baking tray.
- Leave the sponge to cool slightly, until it is no longer piping hot BUT not cold.
- Using the parchment paper beneath the sponge to help, roll up the sponge and then, leave the sponge to cool completely whilst rolled up.
How To Make Mini Meringues:
- Whilst the sponge is cooling, change the heat of the oven to 110C / 100C Fan / Gas Mark 1 and prepare two baking trays with parchment paper.
- In a sparkling clean bowl, using a sparkling clean electric whisk, beat the 1 egg white and 1 sachet of cream of tartar together until soft peaks form.
- Next, a tablespoon at a time, slowly add in the 60g of caster sugar, continuously beating until all the sugar is mixed in and you have a thick, glossy meringue (TIP: at this point, you should be able to hold the bowl, upside down, above your head and it doesn’t move or fall out).
- Place a small circle piping nozzle into a piping bag.
- Spoon the meringue into the piping bag, hold the filled piping bag vertically to the pre-lined baking tray and gently squeeze whilst pulling the piping bag upwards to create a peak.
- Pipe as many little meringue kisses as you can across the two pre-lined baking trays.
- Place the trays into the oven for 20-25 minutes, until baked through. Remove from the oven and sit on the side to cool completely.
How To Decorate:
- In a large mixing bowl, using an electric whisk, whisk the 200ml of double cream until it reaches soft peaks (TIP: keep a close eye whilst whisking as the cream can go from runny to over whipped very quickly). Set to one side.
- Next, carefully unroll your cooled sponge and with a palette knife slather a decent amount of lemon curd across the top of the sponge (TIP: make sure you leave a 1cm gap around the edges so the lemon curd doesn’t squish out whilst re-rolling).
- Now, using the same palette knife, spread half of the double cream ontop of the lemon curd.
- Sprinkle a handful of blueberries, raspberries and cooled mini meringues across the top of the double cream.
- Very carefully re-roll the sponge (this should be made easier due to the sponge being cooled in the rolled position).
- Place the remaining half of the double cream into a piping bag fitted with a star nozzle and across the top of the rolled sponge (in the centre), pipe the double cream.
- Finally, using the remaining fruit and mini meringues, press them into the of the double cream to decorate the top centre of the sponge.
That’s your Lemon Meringue Swiss Roll With Summer Fruits prepared, baked, cooled and decorated, ready for you to enjoy!
It’s funny, looking back, these two recipes I was actually fearful of making (swiss roll and meringue) due to worry of failure, today I’m sharing both in the same recipe for you guys. If that doesn’t show that pushing yourself out your comfort zone in the kitchen is worthwhile, I’m not sure what does.
These flavours really do sing beautifully with one another: the zesty lemon sponge and filling with the fresh fruit, cream and mini meringues – a match made in heaven!
Let me know in the comments below if you make this swiss roll yourself and if you do, what your thoughts are on it. Does this scream summer to you? Because it sure does me.
Sending you all tons of love & hugs as always,