You will need
4 egg whites = ½ cup (125 ml)
1 T (15 ml) lemon juice
1 cup (250 ml) castor sugar
1 T (15 ml) boiling water
1 T (15 ml) cornflour
2 cups (500 ml) fresh cream
5 T (75 ml) Ina Paarman’s Lemon Flavour Cheesecake Mix
1 punnet raspberries, blueberries or sliced strawberries
Use a mix of berries if the budget allows, otherwise any seasonal fruit available e.g. watermelon, black grapes, figs, peaches etc. They all look stunning and taste fresh and summery.
Adjust the oven rack to the middle position and preheat the oven to 150°C. Line the base and up the sides of a Swiss-roll pan 36 cm x 25 cm with non-stick baking paper (see video).
Use an electric hand-mixer and glass or stainless steel bowl. Never use a plastic bowl. Beat the egg whites until just foamy, then add the lemon juice. Continue beating until the mixture is thick, stiff and slightly dry. Only now can you start adding the sugar. Gradually add the castor sugar, beating continuously. The mixture must be very firm and shiny and retain its shape. Beat in the boiling water.
Sift the cornflour over the mixture and fold in with a spatula or metal spoon. Tip and scrape the meringue into the prepared pan. Spread it gently over the surface of the pan with a palette knife.
Bake straight away for 25 minutes. Remove from the oven and leave to cool down completely. Put a clean sheet of baking paper on the work surface and turn the roulade out onto it. Gently peel away the backing paper.
A selection of berries of your choice e.g. strawberries, gooseberries, raspberries etc. A few green leaves like strawberry or mint
Half-whip the cream and sprinkle over the dry Cheesecake Mix and then beat until firm. Spread 2⁄3 of this mixture over the meringue and top with berries. Roll over from the one long end. Rest on the join, paper still in place over the top. Refrigerate. May be done the day before.
Remove the paper and lift the roulade onto a long serving plate.
Pipe the remaining cream over the top and decorate the roulade with berries and small leaves.