Meringue Roll with Lemon Curd

Separate the whites from the yolks. Do this very carefully, ensuring not a drop of yolk gets into the whites. Also, make sure the bowl is dry and clean. Otherwise, the whites won't whip, and the only way to fix it is to add more whites.

Squeeze the lemon juice. One and a half lemons are usually enough to get the required amount of juice.

Let's start with cooking classic lemon curdTo do this, place the yolks in a small saucepan, add sugar and lemon juice. Stir. Place over low heat and, stirring constantly, bring the curd to a thick consistency.

While the curd is still hot, add the butter and stir until it melts. Don't worry if the curd is a bit runny at this point. Once it cools, it will thicken and reach the desired consistency.

Cover the container with cling film and let it cool. Be sure to seal the container tightly to prevent a film from forming on the surface of the curd.

Prepare the meringue. Pour the egg whites into a clean, dry bowl. Add citric acid and salt. Beat with a mixer, first on low speed, then on high, until fluffy. Gradually increase the speed to allow the egg whites to aerate, resulting in a fluffier, airier meringue.

While whisking, add the powdered sugar in several additions. Beat on the highest speed of the mixer until you have a dense, airy mixture that holds its shape well.

Add the starch. Mix with a mixer. This recipe uses regular potato starch, but you can substitute it with cornstarch. However, you'll need to use twice as much cornstarch.

Line a baking sheet with parchment paper. Grease the top of the parchment with a small amount of odorless sunflower oil. The trick is that meringue is quite finicky and can stick to the paper. Place the meringue on top and smooth it out.

Place the baking sheet in the oven and bake at 150 degrees Celsius for half an hour, until golden brown. Turn the finished cake out onto a parchment-lined surface, peel off the parchment, and let it cool.

Prepare the buttercream. Place the chilled cream cheese in a deep bowl and sprinkle with powdered sugar.

Beat with a mixer until smooth. Pour in the cold cream. Continue whisking. It's crucial that the ingredients are well chilled, as this will allow the cream to whip faster and become more stable. Also, don't substitute cream with anything less fat; the minimum fat content for cream is 33%.

Assemble the roulade. Spread the buttercream over the meringue and spread it evenly.

Spread lemon curd on top. Carefully roll the roulade, wrap it in foil, and refrigerate for 1-2 hours. This will allow all the ingredients to combine and the roulade to soak up the flavor.