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4 egg whites, 3 yolks reserved for the curd
225g caster sugar
1 tsp lemon juice, from the lemon used for the filling
1 tsp cornflour
½ tsp vanilla bean paste
300g Waitrose 1 Speciality Strawberries, hulled and quartered
2 x 125g Cooks' Ingredients Redcurrants, stems removed
1 lemon, juiced (1 tsp reserved)
100g caster sugar
3 egg yolks, reserved from the meringue
100g unsalted butter
300ml double cream
To make the curd filling, put 75g strawberries, 100g redcurrants and the lemon juice in a blender and whizz until smooth. Put 75ml of this purée in a pan with the sugar, egg yolks and butter. Heat gently, stirring until melted, combined and thickened (8-10 minutes). Pour the curd into a bowl and set aside to cool a little, then cover the surface with baking parchment and chill.
Preheat the oven to 140°C, gas mark 1. Grease and line a 26 x 38cm swiss roll tin with baking parchment. In a stand mixer with a whisk attachment (or using electric beaters), whisk the egg whites on a high speed until they reach stiff peaks. Continue whisking while slowly adding ½ the sugar, 1 tbsp at a time. Use a large metal spoon to fold in the remaining sugar, followed by the lemon juice, cornflour and vanilla. Spread the meringue mixture out on the lined tin and bake for 1 hour until golden and crisp on the outside. Use the parchment to slide the meringue onto a wire rack and leave to cool.
When ready to assemble, whisk the cream to soft peaks. Lay a piece of baking parchment over the meringue then invert the meringue onto it. Peel the parchment away from the back of the meringue. Spread the cream on the meringue then spoon over the curd. Scatter over ²⁄ ³ of the remaining strawberries and redcurrants. Carefully roll up the roulade from one of the short ends. Drizzle over the remaining purée and scatter over the remaining berries.
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