- 4 large free range egg whites
- 120g (4oz) caster sugar
- 2tsp cornflour
- 1tsp white vinegar
- ½tsp vanilla extract
- 600ml (20fl oz) double cream
- 2tbsp icing sugar
- 4tbsp lemon curd
- 200g (6½oz) white chocolate, chopped
- Heat the oven to 150°C (gas mark 2). Line a Swiss roll tin with non-stick baking paper. Whisk the egg whites in a mixer until they form stiff peaks, then gradually add the caster sugar, beating until the mixture is stiff and glossy. Beat in the cornflour, white vinegar and vanilla extract. Transfer the meringue to the tin, spreading it evenly with a flat-bladed knife.
- Bake for about 30 minutes; it should feel dry and springy when ready.
- Remove from the oven and set aside for 1 minute only before turning out onto a sheet of baking or greaseproof paper, lightly sprinkled with icing sugar. Allow to cool.
- Whip the cream and icing sugar until it forms soft peaks. Spread the lemon curd thinly over the meringue and then spread with about half of the cream. Use the greaseproof paper to roll the meringue up (from the short edge) into a log. Place the log seam side down on a platter. Spread the remaining cream over the outside of the log and refrigerate until ready to decorate.
- Melt the white chocolate in a heatproof bowl suspended over a pan of very hot water (the bowl shouldn’t touch the water), stirring occasionally until smooth.
- Spread the chocolate over a sheet of baking paper to a thickness of about 3mm (1/8in). Place on a tray and refrigerate until set. Use a leaf or star cutter to cut shapes from the set white chocolate (you may have to return it to the fridge occasionally) and decorate the top of the log. Dust lightly with icing sugar before serving.