Delicate roll with lemon cream. Delicious dessert for tea.
Meringue:
Egg whites - 3 pieces
Lemon juice - 1 tsp
a pinch of salt
Sugar - 125 g.
Corn starch - 15 g.
Shape 20*30cm.
Bake for 35 minutes at 140°C.
Lemon Kurd:
Egg yolks - 3 pieces
Sugar - 100 g.
Lemon zest - 1 tsp
Corn starch - 15 g.
Lemon juice - 50 g.
Water - 100 g.
Butter - 35 g.
Cook until it thickens, cover with cling film and leave to cool.
Cream:
Cream cheese - 140 g. (mascarpone cheese)
Powdered sugar - 10 g.
Whipping cream - 60 g (30 - 33%)
Thanks for your likes and comments!
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