Recipes
Pistachio and lemon curd roulade
Crisp, pillowy meringue swirled around a nutty, citrussy cream filling – this luscious dessert is a special way to end an Easter Sunday lunch.
Crisp, pillowy meringue swirled around a nutty, citrussy cream filling – this luscious dessert is a special way to end an Easter Sunday lunch.
Cook: 50 Mins
Serves: 8
Price: £0.65 per serving
Nutritional Information
Each 97g serving contains
Energy
1528kj
376kcal
1528kj
376kcal
19%
Fat
21.4g
21.4g
High
31%
31%
Saturates
21.4g
21.4g
High
31%
31%
Sugars
35.1g
35.1g
High
39%
39%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1575kj/376kcal
Typical energy values per 100g:
1575kj/376kcal
Ingredients
3 egg whites
175g caster sugar
50g shelled and skinned pistachios, finely chopped
150g shelled and skinned pistachios
75g icing sugar
150ml double cream
2 tbsp Asda Lemon Curd
1 lemon, grated or pared to garnish
Method
1
Preheat the oven to 160ºC/140ºC fan/gas 3 and line a 32x23cm swiss roll tin with baking paper.
2
Put the egg whites into a large bowl. Use an electric whisk to beat for 2 mins until fluffy, then gradually add in the sugar 1 tbsp at a time, whisking for 5 mins until you have a stiff meringue.
3
Spread evenly into the tin, then sprinkle over the finely chopped pistachios. Bake for 16–18 mins until crisp and slightly golden on top. Leave to cool completely in the tin, it will slightly sink.
4
To make the pistachio paste, put 50g of the whole pistachios and all the icing sugar into a food processor and blend until you have a fine breadcrumb consistency. Add in 2 tbsp water and blend into a paste. Tip into a bowl then stir in the remaining 100g pistachios along with 1–2 tbsp water until you have a spreadable, chunky paste. You may need to add in an extra 1 tbsp of water. Set aside until needed.
5
Whip the cream using a balloon whisk or electric whisk until the cream can hold its shape in firm peaks when the whisk is removed – the cream needs to be quite thick to hold its shape in the roulade. Use a spatula to fold in the lemon curd.
6
If the meringue has spread over the tin, use a small, sharp knife to cut around the edges. Line a work surface with baking paper slightly larger than the meringue, then flip it out of the tin, pistachio side down. Peel away the baking paper from the meringue.
7
Arrange the meringue so that the short side is facing you. Score across the length of the meringue, about 2cm from the bottom.
8
Spread the pistachio paste over the meringue by placing dollops over first then pushing it into an even layer using a knife. Spread an even layer of lemon curd cream over the top of the paste.
9
sing the baking paper to push the meringue forward, start to roll away from you, creating a tight spiral. Serve immediately with a sprinkling of lemon zest on top.