Gluten-Free Raspberry, Lemon and Passion Fruit Roll
FOR THE FRUIT ROLL, place the egg whites into a large bowl and whisk for several
minutes until they form stiff peaks.
Slowly add the sugar until the egg whites have a glossy appearance.
Gently spoon the mixture on to the Swiss roll tin, smooth with a knife or the back of a
spoon and bake in the centre of the oven for 15 minutes.
Dust a piece of baking paper with icing sugar and carefully turn the meringue roll out of the
Swiss roll tin. Set aside to cool.
In the meantime, whip the cream until thick, then add the lemon zest and lemon curd. Pass
the passion fruit through a sieve to remove the juice and add the seeds to the cream.
Gently stir until evenly combined.
Spread the whipped cream mixture over the meringue and sprinkle with raspberries or
your favourite seasonal fruit.
Whilst holding the parchment, carefully roll up the meringue lengthways into a roll shape.
Dust with a little more icing sugar. Serve with additional berry fruits if desired.
- Bacofoil Baking Paper
- 4 large egg whites
- 225g / 8oz caster sugar
- 175g / 6oz double cream, whipped
- 1/2 lemon, zested
- 150g / 5oz lemon curd (gluten-free)
- 2 passion fruits, seeds only
- 110g / 4oz raspberries
- Icing sugar, for dusting
Recipe by Kate Hardie, Author of “Can I Eat It?: Gluten-free family recipes” e-book.