– An elegant and light way to end a meal. Also benefits from being wheat-/gluten-free.

In a electric mixing bowl whip up 5 egg whites till soft and fluffy. With the beater still on, slowly add 140g sugar mixed with 1tsp cornstarch. Continue beating till stiff and glossy. You’ll know when it’s ready when the  contents of the bowl do not shift if you flip the bowl upside down.

Spread evenly across a baking tray (approx. 27cm x 37cm) lined with parchment paper or a non-stick baking liner. Place in a 100c oven on the lowest rack for 50 minutes. Then move to the highest rack (rotating the tray as well) and leave to bake for another 20 minutes.

Meanwhile, in a glass mixing bowl set over a pan of boiling water place: 2 eggs, 55g butter, 110g sugar, and the zest and juice of 2 lemons. Whisk until the mixture is thick and starts to bubble. This will take about 12 minutes and will need much surveillance to ensure the eggs don’t curdle. Remove from the bowl from the heat, cover and cool.

Once baked, take the meringue out of the oven and cover with a dishcloth. Leave for 30 minutes or so till cool. Using a pastry scraper cut the edges of the meringue away from the baking tray all the way around. Then flip the meringue onto another piece of parchment which has been dusted with icing sugar.

Carefully peel off the liner off the back of the meringue and inspect the meringue to see if there are any spots on the base which have hardened . Very gently break those spots in the meringue (this will help to more easily roll it later).

Spread 300ml whipped cream evenly across the whole of the meringue (leaving a 2cm edge lengthwise on the opposite side). Spread most of the lemon curd evenly across the meringue.

Now very slowly and carefully roll the roulade lengthwise, using the parchment paper to firmly hold onto the meringue and ensure it is tightly sealed.

Clean off the edges for any escaped lemon curd and whipping cream and then place on a serving dish, dusting with a little more icing sugar.

Keep cool till ready to serve .

Note: the lemon curd can be made ahead of time. but the meringue must be made on the day of serving, ideally within a f.

Serves 10.