Clementine and passion fruit meringue roulade recipe
 A clementine curd adds a festive touch to this soft, sweet roulade, full of pillowy cream and passion fruit. 4 clementines, zest and juice40g/1½oz caster sugar2 free-range eggs50g/1¾oz unsalted butter, cubed 4 clementines, zest and juice 40g/1½oz caster sugar 2 free-range eggs 50g/1¾oz unsalted butter, cubed 6 free-range egg whites350g/12oz caster sugaricing sugar, for dusting 6 free-range egg whites 350g/12oz caster sugar icing sugar, for dusting 300ml/10fl oz double cream25ml/1fl oz orange liqueur6 ripe passion fruit, halvedfew fresh rosemary sprigs250g/9oz clotted cream 300ml/10fl oz double cream 25ml/1fl oz orange liqueur 6 ripe passion fruit, halved few fresh rosemary sprigs 250g/9oz clotted cream Method To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool.To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides.Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix.Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes.Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade.Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream. To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool. To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool. To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides. To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides. Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix. Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix. Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes. Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes. Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade. Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream. Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream.