Ingredients

• 5 free-range egg whites
• 280g/10oz caster sugar
• 50g/1¾ oz shelled pistachio nuts
• finely chopped
• icing sugar
• for dusting
• 100g/3½oz butter
• softened
• 225g/8oz caster sugar
• 5 free-range egg yolks
• 3 large lemons
• juice and finely grated zest
• 300ml/10fl oz double cream
• lightly whipped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
• Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar
• a teaspoon at a time
• and still on high speed
• whisking well between each addition. Whisk until very
• very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the prepared tin
• sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
• To make the lemon curd
• put the butter into a heatproof bowl
• add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
• Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
• To fill the roulade
• mix the reserved lemon curd with the whipped cream
• swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side
• slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly
• using the paper to help you. Sit it on a plate with the join underneath.
• To serve
• dust with icing sugar and decorate with Easter chicks.