Lemon and plum meringue roulade

Lemon and plum meringue roulade

More Home Comforts
Peter Cassidy

I was first introduced to making meringue roulade by the great Mary Berry, and ever since then I’ve always made this dessert at home. The cooking times and temperatures are really vital, so that the meringue stays nice and soft and pliable in the centre. If it’s too hot, it cracks; if it’s too cold, it firms up and you won’t be able to roll it.


Quantity Ingredient
5 egg whites
400g caster sugar
2 sprigs lemon verbena, leaves picked, plus extra to garnish
8 plums, quartered and stoned
400ml double cream
225g good-quality lemon curd


  1. Preheat the oven to 180°C. Grease a 35 x 25cm Swiss roll tin and line with silicone paper.
  2. Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue. Place the egg whites in the bowl and whisk with a food mixer or an electric whisk on high speed, to soft peaks. Add 275g of the caster sugar, whisking until the mixture is smooth and glossy. You should hear the machine dropping down a gear as it gets to the correct consistency.
  3. Spoon the meringue into the prepared tin and spread evenly to the edges using a palette knife, then scatter the lemon verbena over the top. Bake for 8 minutes until golden-brown, then lower the oven temperature to 170°C and bake for a further 10 minutes until crisp.
  4. Remove from the oven and turn out of the tin onto a clean tea towel. Remove the paper from the base of the meringue and allow to cool.
  5. Put the plums into a saucepan with 100g of the sugar and 100ml of water. Bring to the boil, then cook for 10 minutes until the plums are softened.
  6. Whisk the double cream in a large bowl until very soft peaks form, then whisk in the last 25g of the sugar and the lemon curd, and mix gently until it just holds a peak.
  7. Spread the lemon cream over the cooled meringue all the way to the edges, leaving a 1cm gap along one long edge, then spoon three-quarters of the cooked plums over the top. Starting at the long end with the border, roll up the meringue using the tea towel to help you. Roll it carefully off the tea towel onto a serving platter, and decorate with any remaining plums and lemon verbena.
Home Comforts
British food
classic recipes
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