30 mins to 1 hour
30 mins to 1 hour
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By Emily Scott
From Saturday Kitchen[row]
For the clementine curd
- 4 clementines, zest and juice
- 40g/1½oz caster sugar
- 2 free-range eggs
- 50g/1¾oz unsalted butter, cubed
For the meringue
- 6 free-range egg whites
- 350g/12oz caster sugar
- icing sugar, for dusting
- 300ml/10fl oz double cream
- 25ml/1fl oz orange liqueur
- 6 ripe passion fruit, halved
- few fresh rosemary sprigs
- 250g/9oz clotted cream
To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool.
To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides.
Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix.
Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes.
Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool.
To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade.
Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream.