Almond Lemon Meringue Roll

• egg whites↗4
• granulated sugar225 г g
• almond extract↗1 ч. л. tsp
• white wine vinegar↗1 ч. л. tsp
• ground almonds↗50 г g
• heavy cream300 мл ml
• powdered sugar↗1-2 ст. л. tbsp
• lemon curd6 ст. л. tbsp
• toasted sliced almonds↗1 ст. л. tbsp
• strawberries↗3

  halved, for garnish

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C with convection, gas mark 5) and line a Swiss roll pan (approximately 23 × 30 cm) with parchment paper.

2. 2

   In a clean bowl, whisk the egg whites to stiff peaks. Gradually, while whisking, add the sugar until the mixture becomes thick and glossy.

3. 3

   Gently fold in the almond extract, vinegar and ground almonds with a spatula until the ingredients are just barely combined. Pour the mixture into the prepared pan, smooth the surface and tap the pan to release large air bubbles.

4. 4

   Bake for 30–35 minutes, until the top is golden and the meringue is springy and set. Remove the pan, cover with parchment and a damp kitchen towel, and let it cool.

5. 5

   Whip the cream to stiff peaks. Transfer a third of the cream into a piping bag and set aside. Turn the roll onto a large sheet of parchment dusted with powdered sugar. Carefully remove the paper and spread the lemon curd evenly, then add the remaining whipped cream.

6. 6

   Gently roll the cake up, using the paper as a guide. Spread the remaining cream on top, garnish with toasted sliced almonds and strawberry halves.