If you’re looking for an easy dessert that literally tastes like summer in the English countryside… this roulade is your answer. 🍋 @Belvoir Farm Elderflower Cordial isn’t just for drinking! Paired with gooey meringue, fresh cream and lemon curd, it’ll go down a treat at your next summer party. Recipe below! Meringue Roulade 3 egg whites 170 g caster sugar 1/2 tsp white vinegar 1 tsp cornflour 1 tablespoon icing sugar Filling 400 ml double cream 1 tablespoon caster sugar 3 tbsp (45 ml) Belvoir Farm Elderflower Cordial 200 g lemon curd (recipe on my website if you’d like to make it yourself!) Handful fresh elderflower heads, to decorate (optional) Preheat the oven to 180ºC (160ºC fan) and line a 23 x 33cm tin with baking paper so it comes above the top of the tin. Add the eggs to a large mixing bowl and beat until they form stiff peaks. Gradually add the sugar a tablespoon at a time until you have a thick, glossy meringue. Add the vinegar and cornflour and beat until combined. Spoon the meringue onto the prepared tray, smooth it out with the back of a spoon and bake for 15-20 mins or until risen slightly. Allow to cool completely in the tin. Meanwhile, make the elderflower cream. Add the cream and sugar to a mixing bowl and whip until it holds soft peaks. Gently fold in the elderflower cordial and taste — you can add more if you like! Once the meringue is cool, lay a large sheet of baking paper on your work surface and dust it with the icing sugar. Flip the meringue out of the tray onto the icing sugar, then gently peel off the baking paper you baked it in. Top with the elderflower cream and smooth it out to the edges, then drizzle with lemon curd. Gently roll up the meringue from the short edge using the baking paper to help you. Don’t worry if it cracks a little as you go, just keep rolling, then transfer it to a serving plate. Top with the elderflower heads, and slice up to serve. - @fromscratchwithbob