Meringue Roulade with Mascarpone Cream and Bonne Maman Lemon Cream
Citron
Crème de citron
Dessert
Difficile
Noël
30 min
Steps
- Preheat oven to 325°F.
- Prepare the mascarpone cream: In the bowl of a stand mixer fitted with a paddle attachment, mix the mascarpone with the powdered sugar. Gradually add the heavy cream in a thin stream and continue mixing until the filling is smooth and thick. Set aside.
- Make the meringue: Combine the egg whites, vanilla, lemon juice and salt in the bowl of a stand mixer fitted with a whisk attachment (*make sure your bowl is very clean, as grease will prevent the eggs from beating properly).
- Begin by whisking the egg whites. Once they start to foam, gradually add the granulated sugar, about 1 tablespoon at a time. Continue whisking until the whites form a thick, glossy meringue cream.
- Remove bowl from base and stir in cornstarch. Spread onto a greased baking sheet lined with parchment paper. Bake for about 30 minutes or until meringue is puffed, slightly sunk and golden brown.
- Let cool completely. Run a knife around the edge of the pan to release the meringue, then turn it out onto a clean sheet of parchment paper.
- Fill with a layer of mascarpone filling, then about ½ cup lemon curd. Starting at the short end, roll up the meringue and place on a serving platter, seam side down.
- Dust with powdered sugar and serve immediately with additional lemon curd (or wrap in plastic wrap and refrigerate for up to 1 day).
