• Looking for some weekend dessert options? Nothing screams dessert time more than a lemon curd… this one has a twist combining the curd with a white chocolate mousse roulade.

    Limoncello lemon curd and white chocolate mousse roulade

    Serves: 8 - 10
    Total Time: 1 hr 30 mins

    Ingredients

    • MERINGUE

    • 6 egg whites
    • pinch salt
    • 280g castor sugar
    • 1 tsp vanilla extract
    • 2 tsp red wine vinegar
    • 1 tsp cornflour, sifted
    • MOUSSE

    • 130g mini white marshmallows (if using large marshmallows, snip into smaller pieces)
    • 80g white chocolate, roughly chopped
    • 250ml (1 cup) fresh cream
    • 250ml (1 cup) double-thick/thick cream
    • LEMON CURD

    • 100g store-bought lemon curd
    • 2 tbsp Limoncello liqueur
    • 2 tbsp icing sugar

    Instructions

    1

    For the meringue, preheat the oven to 160°C. Grease and line a 35 x 25cm baking sheet with baking paper. Make sure the paper extends slightly over the rim of the sheet.

    2

    Place the egg whites and salt in the bowl of an electric hand-held/stand mixer – the bowl must be scrupulously clean and dry or the egg whites won’t reach full volume. Whisk until the egg whites are frothy. Add the castor sugar 1 tbsp at a time, beating well between each addition. Whisk until the meringue is thick and glossy.

    3

    Add the vanilla and vinegar, then sift the cornflour over. Beat on a low speed to incorporate. Spread the meringue evenly across the baking sheet. Bake for 30 – 35 minutes. Remove from oven and set aside to cool on the sheet.

    4

    For the mousse, place the mini marshmallows, chocolate and 125ml of the fresh cream in a saucepan. Heat gently over medium heat until the mixture is melted. Beat with a balloon whisk until smooth. Transfer the mixture to a large mixing bowl and set aside until completely cool.

    5

    Whisk the remaining 125ml fresh cream and the double-thick/thick cream together in a mixing bowl. Fold the whipped cream gently into the chocolate mousse.

    6

    Combine the lemon curd and Limoncello, then add the curd to the mousse and fold through gently.

    7

    Sift 1 tbsp icing sugar onto a clean tea towel. Invert the meringue onto the towel. Spread the mousse evenly over the meringue, leaving a 2cm border all around. Starting from the long end facing you, roll the meringue up into a log.

    8

    To serve, slide the roulade onto a platter and dust with the remaining icing sugar.

    ALSO SEE: Cinnamon pumpkin fritters with caramel sauce

    Cinnamon pumpkin fritters with caramel sauce

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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