Nutrition per portion
- For the meringue
- 4 egg whites
- 225g (8oz) golden caster sugar
- 110g (41/4oz) ground almonds
- For the filling
- 6tbsp lemon curd (we prefer Duchy Originals Organic)
- 1 x 500g pot Greek yogurt
- 125ml (41/2fl oz) double cream, lightly whipped
- 300g (10oz) raspberries
- You will need
- 25.5x35cm (10x133/4in) swiss roll tin
- baking parchment
Preheat the oven to 190 C, 170 C fan, 375 F, gas 5. Line the swiss roll tin with baking parchment, leaving a good 2.5cm (1in) overlap all round.
Whisk the egg whites in a large bowl until stiff, then gradually add the sugar, a big spoonful at a time, whisking until thick and glossy. You should be able to stand the whisk up in it. With a large metal spoon, fold in the ground almonds. Pile into the tin then bake for 20 minutes. Leave to cool in the tin.
Meanwhile, mix the lemon curd, yogurt and cream together, stir in half of the raspberries and place in the fridge.
When meringue is cool, lay out a sheet of baking parchment and invert meringue onto it. Spread filling over, leaving around 2.5cm (1in) at the sides. Roll it upusing the paper to help you. It will crack, but that’s normal! Slide onto a plate and chill in the fridge for at least an hour. It will keep for a day, but gets soggier with time. Serve with the remaining raspberries and a dusting of icing sugar.