Directions

1. Preheat the oven to 140C/120C (fan)/gas mark 1. Line a baking tray with baking paper (don’t use greaseproof paper as it will stick to the meringue).

2. Making sure your mixing bowl is clean and completely greaseproof, separate the eggs. Whisk the whites until frothy and slightly stiff.

3. Add the golden caster sugar one spoon at a time, mixing in between each addition. Once all the sugar has been incorporated, add the cornflour and continue to mix on a medium speed for 8 minutes.

4. Transfer the meringue mixture onto your sheet of baking paper and spread it into a rectangle approximately 35cm by 20cm. Bake in the oven for 25 minutes.

5. Leave the meringue to cool for 2-3 minutes. Place a larger sheet of baking paper over the top and quickly flip it over. Do not worry if your meringue cracks or breaks as you do this; it’s meant to resemble tree bark so it doesn’t matter if it gets a bit bashed.

6. About 5cm from one of the short ends of your meringue sheet, make a shallow incision into the meringue. This will help when you come to roll it up shortly.

7. Whip the double cream until thick and glossy. Fold the lemon curd into the cream and spread it evenly across the meringue.

8. Holding the baking paper base, pull the meringue towards you, creating a tight roll. Keep a firm grip on the paper as you pull.

9. Melt the white chocolate in a microwave or a heatproof container suspended over a pan of simmering water. Spoon the melted chocolate over the roulade.

10. Add some sprinkles and gold leaf. Finish with a dusting of icing sugar snow and pop the dessert in the refrigerator until it’s time to serve up.