Try this strawberry and passion fruit roulade, then check out our classic meringues, baked alaska, strawberry Eton mess, strawberry cupcakes and more strawberry recipes.


  • 4 egg whites
  • 200g golden caster sugar
  • 200g lemon curd
  • 3 passion fruit, strain the seeds and keep them and the juice
  • 150ml double cream
  • 10 strawberries, hulled and chopped
  • to serve icing sugar


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line a Swiss roll tin, (about 23cm × 30cm) with baking paper. Whisk the egg whites with a pinch of salt until stiff. Slowly add the sugar, still whisking, until stiff and glossy (check out our quick video to show you how to achieve stiff meringue peaks below). Spoon the mixture evenly onto the baking tray and bake for 15 minutes, until crisp on the outside. Remove and cool completely.

  • STEP 2

    Lay a piece of fresh greaseproof paper out and flip the meringue over onto it, carefully pull away the used paper and discard. Spread the lemon curd over it, then the passion fruit seeds. Whip the cream with the passion fruit juice and spread on top of the lemon curd. Sprinkle over the strawberries. Roll the meringue up lengthways using the paper to help turn it over. Put on a serving tray and dust with icing sugar.


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