Lemon Poppy Seed Meringue Roll Recipe

In a double boiler, gently heat the egg whites and sugar together, stirring constantly until the sugar is completely dissolved. This should take a few minutes.

Once dissolved, remove from heat and whip the mixture until it achieves a firm and glossy texture. This is crucial for a light meringue.

Next, fold in the lemon juice, cornstarch, and 10 grams of poppy seeds gently using a spatula. This ensures that the meringue retains its lightness.

Spread the meringue onto a baking sheet lined with parchment paper (about 30cm x 40cm). Sprinkle the remaining poppy seeds evenly across the top.

Bake in a preheated oven at 140-150°C (284-302°F) for 30-35 minutes, or until the meringue is set. Be careful not to overbake.

Once done, allow the meringue to cool completely before removing it from the parchment paper.

Soak the gelatin in cold water for a few minutes until it’s softened.

In a saucepan, mix together the lemon juice, eggs, sugar, cream, and lemon zest.

Cook this mixture over medium heat, stirring constantly, until it just thickens but does not exceed 80°C (176°F). This step is important to avoid curdling.

Once thickened, pour it over the chopped white chocolate, mixing until smooth. Then, add the softened gelatin and blend with an immersion blender.

Finally, incorporate the softened butter into the mixture until fully combined and smooth. Chill in the refrigerator for at least 6 hours to set.

In a saucepan, combine the lemon juice, lemon zest, glucose, and cream (for ganache) and bring to a boil.

Pour this hot mixture over the white chocolate and stir until fully melted and smooth.

Add the cold cream (for ganache) and mix again using an immersion blender until smooth and shiny. Refrigerate for at least 6 hours.

Lightly whip the chilled lemon cream and reserve 200 grams (7 ounces) for decoration. Spread the remaining lemon cream evenly over the cooled meringue.

Use a piping bag to create stripes of lemon ganache along the short side of the meringue roll.

Carefully roll the meringue into a log shape. Wrap it tightly in plastic wrap and chill in the refrigerator for 2-3 hours (or overnight for best results).

Once set, remove the plastic wrap and pipe decorative patterns with the reserved lemon cream using a decorative nozzle.