- 4 egg whites
- 1 cup sugar
- 1 Tbsp white vinegar
- 1 Tbsp cornstarch
- icing sugar for dusting
- 1/2 cup whipping cream
- 1 1/2 cup lemon curd
- Cape gooseberries for garnish
Preheat oven to 350. Line a jelly-roll pan with parchment paper. Set aside. Whisk egg whites until they are frothy and have doubled in bulk. Slowly whisk in sugar, a tablespoon at a time. Continue to whisk until egg whites are thick, glossy and hold stiff peaks. Beat in vinegar and cornstarch.
Spread meringue mixture into pan, levelling off the top. Bake for 20 minutes or until top is pale gold and feels firm to the touch. Remove from the oven and let cool on parchment paer for 10 minutes.
Dust a large sheet of parchment paper with icing sugar. Carefully turn meringue over onto the paper and peel off bottom layer of parchment paper. SPrinkle with a dusting of icing sugar and top with a clean kitchen towel. Carefully roll up roulade to enclose kitchen towel from the short end, using the paper as a guide. Meringue will crackle and may crumble slightly on the outside - this is normal.
Whip cream until it holds stiff peaks. Fold in lemon curd. Unroll prepared meringue, remove kitchen towel and spread lemon cream over meringue in an even layer leaving 1/2 inch border all around. Reroll to enclose lemon cream. Trim ends if desired and chill until needed.
Cut roulade into slices and place on serving plates. Decorate with Cape gooseberries.