I love the meringue topping on this dish, which adds a little sweetness to the lemon curd.
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Serves: 6 people
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25 g Caster Sugar
4 tbsp Raspberry Jam
100 ml Sherry
175 ml SuperValu Cream
175 g Caster Sugar
3 - Fresh Egg
1 tbsp Liquid Glucose
50 ml Water
110 g Caster Sugar
4 large Fresh Egg
110 g SuperValu Butter
cold and cut into cubes
2 - SuperValu Lemon
grated zest and juice
To Make the Lemon Curd
- Put all ingredients except the butter in a bowl over a saucepan of simmering water.
- Whisk continuously, by hand, until it thickens and then slowly whisk in butter, piece by piece and allow to cook for 10-12 minutes until it thickens further.
- At this stage the water should be on a very gentle simmer.
- When the curd is cooked transfer to sterilised jars, allow to cool and store in your fridge for up to a month.
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Grease and line an oblong (13 x 9 inch/33 x 23 cm) tin with parchment paper.
- In a mixing bowl beat the 4 eggs with the sugar for the sponge base. It should become very light and aerated. The whisk should leave a figure of eight pronounced on the surface of the mixture when the whisk is lifted out of it.
- Gently fold in the sifted flour with a metal spoon. Be very gentle so as not to knock any of the generated air out of the sponge base but also ensure that all of the flour is incorporated.
- Pour the mixture into a prepared Swiss roll tin.
- Bake for 20 minutes, until well risen and golden brown and take the sponge out of the oven.
- Before the sponge is fully cooled, invert it onto a sheet of parchment paper dusted with the caster sugar (1oz/25g) and spread with 2-3 tablespoons of the lemon curd.
- Carefully roll the Swiss roll up from the longest side rather than from the shortest.
- Place the water, sugar and glucose into a medium saucepan and place onto a moderate heat.
- If you have a sugar thermometer put it into the pan also.
- In a large clean mixing bowl start beating the egg whites until they are stiffly beaten.
- When the sugar reaches 121°C (hard ball stage), reduce the speed of the egg whites to a very low speed and then gently pour the boiled sugar on top.
- Continue to whisk very slowly until the mixture is cool.
- At this stage it should be smooth and glossy.
- Slice the Swiss roll in thin slices and arrange in 6 individual glasses or a large bowl making sure that the glass or bowl is fully lined all the way around. If you are using a large bowl, retain a little of the sponge for the middle of the bowl also (a layered effect)
- Pour the sherry over the sponge to moisten it.
- Mix the remaining lemon curd with the freshly whipped cream and place this on top of the sponges in the glasses/bowl.
- Divide the raspberry jam between the 6 glasses also and the finally divide the Italian meringue between the glasses.
- Using a chef’s blowtorch, singe the meringues lightly just before serving to give the meringue a nice golden brown effect.
- Serve with a side bowl of freshly whipped cream as required.