Recipe and styling by Dianne Bibby
Photograph by Annalize Nel
Limoncello lemon curd and white chocolate mousse roulade
- 6 egg whites
- pinch salt
- 280g castor sugar
- 1 tsp vanilla extract
- 2 tsp red wine vinegar
- 1 tsp cornflour, sifted
- 130g mini white marshmallows (if using large marshmallows, snip into smaller pieces)
- 80g white chocolate, roughly chopped
- 250ml (1 cup) fresh cream
- 250ml (1 cup) double-thick/thick cream
- 100g store-bought lemon curd
- 2 tbsp Limoncello liqueur
- 2 tbsp icing sugar
For the meringue, preheat the oven to 160°C. Grease and line a 35 x 25cm baking sheet with baking paper. Make sure the paper extends slightly over the rim of the sheet.
Place the egg whites and salt in the bowl of an electric hand-held/stand mixer – the bowl must be scrupulously clean and dry or the egg whites won’t reach full volume. Whisk until the egg whites are frothy. Add the castor sugar 1 tbsp at a time, beating well between each addition. Whisk until the meringue is thick and glossy.
Add the vanilla and vinegar, then sift the cornflour over. Beat on a low speed to incorporate. Spread the meringue evenly across the baking sheet. Bake for 30 – 35 minutes. Remove from oven and set aside to cool on the sheet.
For the mousse, place the mini marshmallows, chocolate and 125ml of the fresh cream in a saucepan. Heat gently over medium heat until the mixture is melted. Beat with a balloon whisk until smooth. Transfer the mixture to a large mixing bowl and set aside until completely cool.
Whisk the remaining 125ml fresh cream and the double-thick/thick cream together in a mixing bowl. Fold the whipped cream gently into the chocolate mousse.
Combine the lemon curd and Limoncello, then add the curd to the mousse and fold through gently.
Sift 1 tbsp icing sugar onto a clean tea towel. Invert the meringue onto the towel. Spread the mousse evenly over the meringue, leaving a 2cm border all around. Starting from the long end facing you, roll the meringue up into a log.
To serve, slide the roulade onto a platter and dust with the remaining icing sugar.