Ingredients Jump to Instructions ↓

  1. 3 egg whites

  2. 175g caster sugar

  3. 1tsp cornflour

  4. 2tbsp icing sugar

  5. 300g 0% fat Greek yogurt

  6. 3tbsp lemon curd

  7. 100g raspberries

  8. 100g blueberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 140ºC/275ºF/gas 1. Grease and line a Swiss roll tin with greaseproof paper. Place egg whites in a large bowl: whisk until peaking. Add caster sugar a little at a time whilst whisking between each addition until stiff and glossy. Whisk in cornflour. Spoon into tin, level off and bake for 45 mins. When cool, turn out on to a greaseproof paper dusted with icing sugar. Peel off paper. Combine yogurt and lemon curd; spread over meringue and scatter with berries. With the long end in front of you, roll the meringue into a roulade. Serve scattered with extra berries.


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