The perfect lemon cream roulade
This lemon roulade is so yummy. It melts in your mouth. Combination of sour lemon and meringue is divine.
Try it out.
I made just one change. I baked biscuit 2 minutes less. Like Bruno said you don’t want to overbake it or it will fall apart, and mine was already nice colored so I didn’t want to ruin it by baking more.
Also for those who don’t have kitchen thermometer, one tip for cooking sugar syrup for Italian meringue: when syrup comes to the boil, cook for 2 minutes and then pour it into egg whites.
Hope you like this heavenly dessert.