| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Eggs |
| 8 |
oz |
Caster sugar |
|
|
Grated rind and juice of 1 lemon |
| 4 |
oz |
Fine semolina |
| 1 |
oz |
Ground almonds |
| 10 |
|
Floz whipped cream |
|
|
Icing sugar |
|
|
Whipped cream |
|
|
Strawberries |
|
|
Strawberry leaves |
INSTRUCTIONS
FILLING
DECORATION
Line the roulade tin with bakewell paper. Pre heat the oven to 350F. Cream
the yolks and the sugar. Add the lemon juice. Stir in the grated lemon
rind, semolina and almonds.
Whisk the whites and fold into the mousse mixture. Turn into the prepared
tin. Bake for 10-12 minutes until golden brown. Cover with a damp cloth.
Spread with the whipped cream. Roll up.
Dust with icing sugar. Decorate with piped cream and serve.
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