Ingredients

• 4 medium free-range eggs
• 120g/4¼oz caster sugar
• 100g/3½oz plain flour
• sifted
• 20g/¾oz unsalted butter
• melted
• plus extra for greasing
• 190g/6½oz caster sugar
• 4 unwaxed lemons
• finely grated zest and juice
• 130g/4â…”oz unsalted butter
• 1-2 tbsp cornflour
• 3 large free-range eggs and 1 large free-range yolk
• beaten
• 600ml/20fl oz double cream
• 30g/1oz icing sugar
• plus extra for dusting
• 150g/5½oz strawberries
• 3 reserved for decoration
• rest sliced
• 50g/1¾oz white chocolate
• chilled and grated
• 50g/1¾oz shelled pistachios
• pulsed in a food processor to fine crumbs

Directions

• Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper.
• For the roulade
• place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and
• using an electric mixer
• beat for 3–4 minutes
• or until doubled in size. Take off the heat and continue to beat for another 4–5 minutes on a medium to high speed.
• Using a large metal spoon
• fold in the flour in three batches making sure it is all incorporated. Fold in the melted butter in the same way.
• Gently pour the mixture into the prepared tin and spread evenly using a spatula. Bake for 10 minutes or until just firm and lightly golden-brown.
• Dust a large baking sheet with icing sugar and carefully turn the roulade out. Carefully peel away the baking paper used to line the tin. Starting at a short end
• fold the edge of the paper over the cake. Roll the cake up into the paper. Allow the roulade to cool completely while rolled.
• For the filling
• first make a curd. In a saucepan
• heat the sugar
• lemon juice
• lemon zest and butter over a medium heat. Stir as the butter melts and when combined stir in the cornflour. Keep stirring
• using a hand whisk
• for another 2–3 minutes. Take off the heat and stir in the beaten eggs. Return to a low heat and keep stirring until the curd is thickened and leaves a trail on the surface when the whisk is removed (about 15–20 minutes). Leave to cool and set.
• For the cream
• beat the cream and icing sugar together until soft peaks form when the whisk is removed. Transfer to the fridge to chill.
• Once the roulade is cool
• unroll it and spread with a generous layer of whipped cream (keep any remaining cream for the decoration). Top with a layer of curd and sliced strawberries. Tightly re-roll the roulade and place on a serving plate.
• Spread the remaining cream over the roulade and score with a fork. Scatter with grated white chocolate and pistachio crumbs and top with the strawberries.