Lemon Cream Roulade – Bruno Albouze

Beat eggs, yolks, and sugar until foamy on high speed for about 5 minutes.

Gently fold in the sifted flour.

Stick parchment paper to an upside down baking sheet with a dot of butter on each corner.

Spread butter evenly on the parchment paper.

Bake at 425° F for about 7 minutes.

Place a wet kitchen towel on your work surface lined with parchment paper and sprinkle some sugar.

Flip over the sponge cake onto the parchment paper right after baking.

Roll out the sponge like a log and let cool on your countertop.

Bring to a boil lemon zest, lemon juice, sugar, and eggs, whisking constantly over medium heat.

Transfer the lemon mixture into a clean container and let cool down a few minutes.

Add the cubed butter to the lemon mixture and blend until smooth.

Place the lemon cream in the refrigerator to chill.

Unwrap the biscuit roulade and remove the paper, flipping it over skin side up.

Spread the chilled lemon cream evenly over the biscuit.

Roll out the biscuit and brush with orange juice.

Wrap in paper and freeze for a couple of hours.

Cook sugar and water until it reaches 250° F for the meringue.

Beat egg whites on low speed, pouring in the hot syrup in a thin, steady stream.

Increase the speed to high, add vanilla, and beat until stiff peaks form.

Lower the speed and continue beating until cool.

Decorate the dessert with the fluffy meringue and bake until the meringue turns golden, about 3 minutes at 450° F.

Equipment Needed

Spice Level:

Dietary

Allergens