Instructions: Line a 330 x 230mm swiss roll tin with greased nonstick baking paper.

Secure the corners with four paper clips or staple each corner.

First make the meringue.

Whisk the egg whites in an electric mixer on full speed until very stiff.

Gradually add the sugar a teaspoon at n time still on high speed whisking well between each addition.

Whisk until very very stiff and shiny and all the sugar has been added.

Spread the meringue mixture into the prepared tin and sprinkle with the almonds.

Put the tin on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners and bake for about 8 minutes until pale golden.

Then transfer to the simmering oven and bake the roulade for a further 15 minutes until slightly crisp and firm to the touch. The roulade does expand so take care of the edges when transferring.

Put the tin on the grid shelf on the floor of the baking oven and bake for about 8 minutes until pale golden.

Then transfer to the simmering oven and bake the roulade for a further 15 minutes until slightly crisp and firm to the touch.

Remove the meringue from the oven and turn almond side down nn to a sheet of nonstick baking paper.

Remove the paper from the base of the cooked meringue and allow to cool for about 10 minutes.

lightly whip the cream add the lime rind and juice and fold in the lime or lemon curd.

Spread evenly over the meringue.

Make an indentation 10mm in on the long side with a knife then roll up the meringue fairly tightly from the long end to form a roulade allowing the paper to help you roll.

It is essential to roll tightly and finely at the beginning.

Expect the roulade to crack it is part of its charm.

Wrap in nonstick baking paper and chill well before serving with raspberries if liked.

A meringue roulade is quicker and easier to make than a lemon meringue pie and is just popular. It freezes extremely well.

Makes 8 slices

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