Coconut Meringue Roulade with Lemon Curd Cream and Raspberries

Image of Coconut Meringue Roulade With Lemon Curd Cream And Raspberries, LifeStyle FOOD
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Ingredients

4 egg whites 225g (8oz) caster sugar 50g (2oz) desiccated coconut For the filling 100150ml (3 5fl oz) double cream, lightly whipped 150ml (1/4 pint) lemon or lime curd 250300g (9 11oz) fresh or frozen raspberries To decorate Icing sugar, for dusting Fresh raspberries Fresh mint leaves (optional)

Description

Preheat The Oven To 180ºC (350ºF), Gas Mark 4. Line The Swiss Roll Tin (23 X 33cm (9 X 13in) Swiss Roll Tin) With Foil, Folding The Sides Up To Make A Frame Of 4cm (1 ½ In) High And Squeezing The Corners Together. Brush Lightly With Vegetable Oil. Plac

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