Pistachio, raspberry and lemon meringue roll

Name: Pistachio, raspberry and lemon meringue roll
Prep time: 30 min
Cook time: 15 min
Yield: 10
Ingredients: 300 ml double cream; 1 tsp white wine vinegar; 4 large egg whites; 50 g pistachios (plus a few extra to serve); 225 g caster sugar (plus extra to sprinkle); 1 tsp cornflour; 6 tbsp good lemon curd; 200 g fresh raspberries (plus extra to serve)

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A surprisingly easy to make spectacular summer dessert

By: Recipesmadeeasy (via Recipesmadeeasy)

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 15 mins

Yields: 10

Ingredients

300 ml double cream
1 tsp white wine vinegar
4 large egg whites
50 g pistachios (plus a few extra to serve)
225 g caster sugar (plus extra to sprinkle)
1 tsp cornflour
6 tbsp good lemon curd
200 g fresh raspberries (plus extra to serve)

Instructions

Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line a 26 x38cm (10x15in) swiss roll tin with baking parchment.
Place the pistachios in a food processor or grinder and blitz until very finely ground.
Whisk the egg whites in a large mixing bowl until standing in stiff peaks. Gradually whisk in the sugar a tablespoonful at a time and continue whisking until you have a thick glossy meringue.
Sprinkle the cornflour, vinegar and ground nuts over the surface of the meringue and gently fold in. Tip into the lined tin and spread level.
Bake for 10 minutes then reduce the oven to 160℃ (140℃ fan)/400°F/gas mark 3 and bake for a further 15 minutes until just firm to the touch and beginning to crack.