This is an impressive dessert to serve to a crowd, just perfect for entertaining with family and friends
Serves 8 and the meringue case can be made in advance.
Recipe Tip: Try adding grated dark chocolate to the meringue mix and using chocolate sauce to drizzle – it’s a surprisingly good flavour combination!
What you’ll need:
4 egg whites
250g caster sugar
450g Tims Dairy St Clements Greek style yogurt
For the decoration:
Lemon or orange curd, fresh or tinned mandarins, fresh orange or lemon zest strips
How to do it:
Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper
Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added
Spread the meringue mixture into the prepared tin and bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 10-12 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool
To fill the roulade, spread the yogurt over the cooled meringue – if there is too much yogurt, reserve what’s left for serving. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue, using the paper to help you. Sit it on a plate with the join underneath
Generously drizzle with lemon or orange curd (it may help to warm this slightly first) and decorate with mandarin segments and fine strips of orange and lemon zest
Cut into slices and serve with any remaining yogurt