Rolled Lime Roulade

Same as a pavlova, only this one is rolled. Give it a try and see just how easy it is to make.

• 4 egg whites
• 1 cup sugar
• 1 tbsp. white vinegar
• 1 tbsp. cornstarch
• icing sugar for dusting

Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper and set aside.

Whisk the egg whites until frothy and slowly add the sugar, a tablespoon at a time. Continue until thick and glossy. Now beat in the vinegar and cornstarch.

Spread the meringue into the pan, levelling off the top. Bake for 20 minutes until the top is pale and feels firm.

Remove from the oven and let cool down on the parchment paper for 10 minutes.

Dust a large sheet of parchment paper with icing sugar and invert the meringue onto it. CAREFULLY peel off the bottom layer of parchment paper. Sprinkle the bottom layer with icing sugar and top with a clean kitchen towel.

Very gently and carefully, roll the meringue up to enclose the towel from the short end, using the parchment paper as a guide. This will crackle and perhaps crumble a little , but it is normal.

Filling

• 1/2 cup whipping cream
• 1  1/2 cups lime curd (homemade or bought)
• cape gooseberries (if available) or big, luscious blackberries

Whip the cream to stiff peaks and fold in the lime curd.  Unroll the meringue, remove the kitchen towel and spread the lime cream over the meringue evenly, leaving a 1/2 inch border all around. Reroll now to enclose the cream. Trim the ends if desired and chill until ready to serve.

Cut into slices  and place on pretty plates and garnish with the gooseberries or blackberries.

Oh, oh, oh! So yummy.