Jam Roll
Ingredients:
• 4 eggs
• 100g (3.5 oz) caster sugar
• 100g (3.5 oz) self-raising flour
• About 150g (5.3 oz) raspberry jam, plus 50g (1.8 oz) for topping the jam roll layer
• 3-4 tbsp. (45-60ml) sherry for drizzling
Instructions:
1. Preheat the oven to 220°C (425°F), 200°C (392°F) for fan-assisted.
2. Whisk eggs and sugar until light and fluffy.
3. Gently fold in the flour.
4. Spread the batter in a lined, shallow baking tray.
5. Bake for 8-10 minutes, until golden and springy.
6. Roll it up, then let it cool.
7. Once cooled, unroll, spread raspberry jam over sponge, and re-roll.
Baked Lemon Custard Filling
Ingredients:
• 4 large egg yolks
• 1 (397g, 14-ounce) can sweetened condensed milk
• 2 tsp. grated lemon zest
• 125ml (4.2 fl oz, ½ cup) lemon juice
• 125ml (4.2 fl oz, ½ cup) double cream
Instructions:
1. Preheat oven to 190°C (374°F), 175°C (347°F) for fan-assisted.
2. Line an 8-inch round cake tin with baking paper.
3. Whisk egg yolks, condensed milk, and lemon zest.
4. Stir in lemon juice and double cream until combined.
5. Pour into the lined tin and bake for 30 mins.
6. Cool completely.
Meringue
Ingredients:
• 4 egg whites
• 6 tbsp. sugar
• ½ tsp. cornstarch
• Pinch of salt
Instructions:
1. Beat egg whites and salt to soft peaks.
2. Gradually add sugar and cornstarch, beat to stiff peaks.
Assembling and Baking Citronique
Instructions:
1. Slice the jam roll and lay it flat as the base in a pie dish.
2. Drizzle the jam roll layer with sherry and spread with 50g/1.8 oz of jam.
3. Carefully tip or spread the cooled lemon custard onto the jam roll layer.
4. Top with the meringue, creating peaks with a spoon or spatula.
5. Bake at 190°C (374°F), 175°C (347°F) for fan-assisted, for 10-12 mins or until golden brown.
The Citronique is a sophisticated and delightful dessert that combines the classic flavours of raspberry, lemon, and meringue in a unique and elegant way. This dessert features four distinct layers, each offering its own texture and taste sensation:
1. Base Layer - Jam Roll: A light and airy sponge cake made from eggs, caster sugar, and self-raising flour, rolled with a generous spread of raspberry jam, then sliced and formed into a single layer.
2. Second Layer - Sherry Infusion & More Jam: The sliced jam roll is drizzled with sherry and spread with additional raspberry jam, adding richness and depth of flavour.
3. Third Layer - Baked Lemon Custard: Creamy and tangy lemon custard, baked until set, provides a luscious contrast to the jam-infused sponge base.
4. Top Layer - Meringue: Fluffy and sweet meringue, whipped to perfection, piped or spooned onto the lemon custard for a visually pleasing finish.
Assembled in layers and baked to golden perfection, the Citronique is not just a treat for the taste buds but also a feast for the eyes. Its combination of sweet raspberry, tangy lemon, and the light, airy meringue offers a delightful balance of flavours and textures, making it an ideal dessert for special occasions or to elevate an everyday meal into something truly extraordinary.
Enjoy!
This recipe is taken from "From Scratch: Mastering the Art of Homemade Cooking" by Darren McKiernan.