Fruit roulades
Roll up, roll up! We have five fantastic roulades for you to try.
by Mary Berry
This is a great chilled dessert to feed a crowd, and impress them too. Often egg yolks are left over after making meringue, but here they’re used to make lemon curd and to give a luxurious filling.
This recipe makes more lemon curd than you need to fill the roulade. The extra can be stored in a jar, and given as a homemade Easter present.
Equipment: You will need an electric mixer.
