Chocolate Lemon Meringue Swiss Roll

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  1. Make the lemon curd first. In a pan, whisk the butter, sugar, lemon juice, zest and salt. 
  2. Whisk in the yolks until smooth. Put the pan on medium-low heat and whisk constantly until it starts to thicken. 
  3. Pour into a sieve and press through. 
  4. Let cool at room temperature, whisking occasionally. Let cool completely and then refrigerate until needed. 
  5. Preheat the oven to 165ºC.  Grease and line with baking paper a 12x 17-inch baking tray. Grease the baking paper on top as well.
  6. Sift together the flour, cocoa powder and baking powder and set aside. 
  7. In a bowl over a bain-marie add the chocolates, milk, vanilla and oil.  Mix together until smooth and chocolate is melted. Should look like a chocolate sauce 
  8. Beat the egg yolks with 40g of sugar until very voluminous, thick and pale in colour.
  9. Pour the chocolate mixture into this and sift in the flour-cocoa mix and fold to combine until smooth. 
  10. Whip the egg whites until soft peaks form.  Gradually add the remaining sugar while beating until stiff peaks form. Add half of the whipped egg whites to the chocolate mix and gently fold through. Add the remaining egg whites and fold.
  11. Pour this batter into the prepared cake pan making sure its in every corner of the pan. Gently smooth the top with an offset spatula. Tap the tray on the counter a couple of times to pop any extra large air bubbles. 
  12. Bake for 13 minutes, when you press the top of the cake it should bounce back. Do not over bake. 
  13. Once the cake is baked, remove from the oven and flip out onto a large sheet of parchment paper.  Then flip again to remove the base parchment paper.  Gently brush the sugar syrup all over the cake. Trip the side edges and trim one on an angle. Roll the cake tightly with the parchment into a roll and let cool.  
  14. Once the lemon curd is completely chilled, give it a good whisk to smooth it out. Then fold in the whipped cream
  15. For the meringue, heat the egg white and sugar in a large bowl over a pot of simmering water (being sure that the bowl doesn’t touch the water).  Whisk until all the sugar is dissolved into the mixture and it’s heated through to about 71ºC (160ºF).
  16. Whisk the mixure with a hand blender until stiff peaks form. 
  17. To assemble, unroll the cake, spread with the lemon curd cream mixture.  Arrange a row of raspberries down one side close to the short side.  This is where your roll will start from. 
  18. Using the parchment paper to help roll the cake into a tight log again.  Let set for 10 minutes in the fridge. 
  19. When ready, spread the meringue around the outside and then toast with a blow torch. 
  20. Slice and enjoy!