Ingredients
4 egg whites
200g sugar
200g lemon curd
seeds from 3 passion fruit
175g whipped cream (whipped with 25g icing sugar)
200g raspberries
Method
1. Whisk the egg whites until stiff peaks, whisk in sugar tbs at a time, don’t add more until fully combined
2. Spoon onto a greased, lined swiss roll tray. Bake at 175c for 15mins
3. Turn out onto a piece of greaseproof, dusted with icing sugar. Cool completely
4. Mix the curd and passion together, spread onto the meringue, then the cream, then fruit
5. Roll up, dust with more icing sugar, serve
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