- Hello everyone, it's Barry here.
- Hello everyone, it's Barry here.

Welcome to My Virgin Kitchen.
Welcome to My Virgin Kitchen.

I hope you are well.
I hope you are well.

Today I'm gonna show you how to make
Today I'm gonna show you how to make

your very own lemon meringue roulade, uh!
your very own lemon meringue roulade, uh!

If you do not know what a roulade is,
If you do not know what a roulade is,

it's essentially like a Swiss roll,
it's essentially like a Swiss roll,

like a rolled up cake dessert,
like a rolled up cake dessert,

but instead of cake, it is meringue
but instead of cake, it is meringue

and they're a teeny bit fiddly to make,
and they're a teeny bit fiddly to make,

but hopefully like all my other recipes videos,
but hopefully like all my other recipes videos,

seeing me attempt it and you know, succeed,
seeing me attempt it and you know, succeed,

but you can try it too and hopefully
but you can try it too and hopefully

yours will look even better than mine.
yours will look even better than mine.

So, I've taken the concept of a lemon meringue pie
So, I've taken the concept of a lemon meringue pie

with a meringue obviously in a roulade and a biscuit base,
with a meringue obviously in a roulade and a biscuit base,

there's biscuits in the roulade, lemon cream filling.
there's biscuits in the roulade, lemon cream filling.

It is so good.
It is so good.

I really hope you try it.
I really hope you try it.

If you do, as always, do send me a picture.
If you do, as always, do send me a picture.

The full method and the ingredients on the website,
The full method and the ingredients on the website,

myvirginkitchen.com
myvirginkitchen.com

I don't know what my hands are doing right there,
I don't know what my hands are doing right there,

but I feel like I'm just sort of leaning
but I feel like I'm just sort of leaning

against an imaginary bar.
against an imaginary bar.

On the last video, some of you guys said
On the last video, some of you guys said

you enjoyed the Pugpauses, but prefer an air horn,
you enjoyed the Pugpauses, but prefer an air horn,

so here's another random sound.
so here's another random sound.

(trumpet fanfare music)
(trumpet fanfare music)

To be honest, I'm probably gonna do
To be honest, I'm probably gonna do

like one per video anyway.
like one per video anyway.

I've also been asked to do a subscriber of the video
I've also been asked to do a subscriber of the video

going forward and I like this idea a lot.
going forward and I like this idea a lot.

Ryan, who commented on the Easter Egg hacks video,
Ryan, who commented on the Easter Egg hacks video,

I think he got a bit excited.
I think he got a bit excited.

He put, "You had me at peanut butter cups."
He put, "You had me at peanut butter cups."

Love it, "These look so God."
Love it, "These look so God."

I don't know if that was an intentional,
I don't know if that was an intentional,

religious Easter pun, but I like it Ryan.
religious Easter pun, but I like it Ryan.

You are the subscriber of the video.
You are the subscriber of the video.

Now, I'm getting a little bit sad, when it comes to cooking
Now, I'm getting a little bit sad, when it comes to cooking

and I got a bit excited about meringue.
and I got a bit excited about meringue.

I never thought I'd say that
I never thought I'd say that

and last night, I played around with my meringue
and last night, I played around with my meringue

and I made some meringue spoons
and I made some meringue spoons

and some meringue gummy bears,
and some meringue gummy bears,

so if anyone wants them, let me know.
so if anyone wants them, let me know.

First that we're gonna do is make our meringue.
First that we're gonna do is make our meringue.

You wanna get yourself a super clean bowl
You wanna get yourself a super clean bowl

with five egg whites in there and whizz it up.
with five egg whites in there and whizz it up.

You're gonna use an electric whisk.
You're gonna use an electric whisk.

If you're using a hand whisk, it is,
If you're using a hand whisk, it is,

you're gonna have some guns, baby, uhh!
you're gonna have some guns, baby, uhh!

Really, really, whisk it up, so it is super, super thick.
Really, really, whisk it up, so it is super, super thick.

Now what you're gonna do is get some caster sugar
Now what you're gonna do is get some caster sugar

and rather than dumping it all in in one go,
and rather than dumping it all in in one go,

so the mixture goes all flat, (blows a raspberry)
so the mixture goes all flat, (blows a raspberry)

you are gonna add it in.
you are gonna add it in.

It's gonna take a little bit of time,
It's gonna take a little bit of time,

you'll get a bit annoyed by it,
you'll get a bit annoyed by it,

if you add it in a teeny bit at a time,
if you add it in a teeny bit at a time,

literally a spoonful,
literally a spoonful,

until you whisk it all through.
until you whisk it all through.

Make sure all of that sugar is incorporated in there.
Make sure all of that sugar is incorporated in there.

It'll start to go glossy and you'll be left
It'll start to go glossy and you'll be left

with a really, really thick mixture.
with a really, really thick mixture.

It's kinda nice, I just, I wanna paste my walls in it.
It's kinda nice, I just, I wanna paste my walls in it.

Don't do that, make a roulade with it.
Don't do that, make a roulade with it.

You're now gonna get yourself a Swiss roll tin,
You're now gonna get yourself a Swiss roll tin,

that's been lined with some baking paper,
that's been lined with some baking paper,

a little bit of grease to hold it down
a little bit of grease to hold it down

and then spread that meringue on top.
and then spread that meringue on top.

It just dollops down, it is so thick and clumsy,
It just dollops down, it is so thick and clumsy,

you just need to spread it out
you just need to spread it out

and work it into all the corners
and work it into all the corners

and then finish with sprinkling some almonds on top.
and then finish with sprinkling some almonds on top.

Of course, if you have a nut allergy,
Of course, if you have a nut allergy,

I get asked this a lot, a lot of you say,
I get asked this a lot, a lot of you say,

"Can I make it without nuts?"
"Can I make it without nuts?"

Of course, just don't put the nuts on top, OK.
Of course, just don't put the nuts on top, OK.

We're gonna bake it in the oven
We're gonna bake it in the oven

for around about eight to 10 minutes initially,
for around about eight to 10 minutes initially,

until those almonds are just sort of, almonds,
until those almonds are just sort of, almonds,

and so they're just slightly toast, OK,
and so they're just slightly toast, OK,

or the meringue's starting to go lightly golden brown.
or the meringue's starting to go lightly golden brown.

You're then gonna turn the oven down for 15 minutes,
You're then gonna turn the oven down for 15 minutes,

just to warm it through.
just to warm it through.

You kind of just carry on baking it,
You kind of just carry on baking it,

but at a really low setting, kind of like
but at a really low setting, kind of like

when you go sunbathing and the clouds have gone in.
when you go sunbathing and the clouds have gone in.

Quick little plug for my podcast, that I've started doing.
Quick little plug for my podcast, that I've started doing.

You guys, absolutely loving it so far,
You guys, absolutely loving it so far,

that have discovered it, so thanks so much
that have discovered it, so thanks so much

and if you do listen to it, please Like and Share it
and if you do listen to it, please Like and Share it

and Comment and all that stuff.
and Comment and all that stuff.

It's really helping it grow,
It's really helping it grow,

so really happy with the feedback.
so really happy with the feedback.

Now onto the scary bit.
Now onto the scary bit.

So, what we do with our meringue layer,
So, what we do with our meringue layer,

which is looking nice and fine,
which is looking nice and fine,

I did make a mistake, here's a tip, OK.
I did make a mistake, here's a tip, OK.

Make sure with the baking parchment,
Make sure with the baking parchment,

leave a little lip either side.
leave a little lip either side.

This will make this bit so much easier.
This will make this bit so much easier.

Don't bodge it like I did.
Don't bodge it like I did.

I has a chopping board with some extra baking parchment,
I has a chopping board with some extra baking parchment,

flipped it straight on to there
flipped it straight on to there

and as my baking parchment was a little loose,
and as my baking parchment was a little loose,

I couldn't really get it off.
I couldn't really get it off.

Eventually I did, that was fine.
Eventually I did, that was fine.

I thought I'd ruined it,
I thought I'd ruined it,

but we carried on on our roulade mission,
but we carried on on our roulade mission,

peeling back that original baking parchment
peeling back that original baking parchment

that it's sat on, you don't need that anymore.
that it's sat on, you don't need that anymore.

It's done its job, so just leave that for 10 minutes
It's done its job, so just leave that for 10 minutes

just for you to gather your thoughts,
just for you to gather your thoughts,

think, "Is this gonna work?"
think, "Is this gonna work?"

and make your amazing cream lemon filling.
and make your amazing cream lemon filling.

So into another large mixing bowl
So into another large mixing bowl

with your whisk nice and clean.
with your whisk nice and clean.

Whip up some double or heavv cream, heavy cream, (laughs)
Whip up some double or heavv cream, heavy cream, (laughs)

until you get it just light and thickened.
until you get it just light and thickened.

Then you're gonna dollop in
Then you're gonna dollop in

about five tablespoons of lemon curd.
about five tablespoons of lemon curd.

You can also do lime curd if you want,
You can also do lime curd if you want,

make a lime pie version, key lime pie, mm?
make a lime pie version, key lime pie, mm?

Key lime pime?
Key lime pime?

So don't whip that through,
So don't whip that through,

otherwise your cream will get too thick.
otherwise your cream will get too thick.

You just wanna sort of work that through with a spoon
You just wanna sort of work that through with a spoon

to get it nice and merged in together.
to get it nice and merged in together.

Once that meringue has cooled down for about 10 minutes,
Once that meringue has cooled down for about 10 minutes,

you're gonna gradually spread that on top, OK.
you're gonna gradually spread that on top, OK.

Do that gently, otherwise your meringue
Do that gently, otherwise your meringue

could sort of shatter, OK,
could sort of shatter, OK,

it'll be like little icebergs, Titanic style.
it'll be like little icebergs, Titanic style.

Get it nice and spread out evenly fine.
Get it nice and spread out evenly fine.

We'll add some extra lemon jazz to it,
We'll add some extra lemon jazz to it,

by grating on the zest of a lemon all along the top of it,
by grating on the zest of a lemon all along the top of it,

really nice and zingy there
really nice and zingy there

and then to give it that little biscuit base
and then to give it that little biscuit base

from a lemon meringue pie,
from a lemon meringue pie,

we've got some bashed up biscuits,
we've got some bashed up biscuits,

that I've just sprinkled all on top.
that I've just sprinkled all on top.

Now came the intense bit and yep, I was worried about that.
Now came the intense bit and yep, I was worried about that.

You're basically gonna roll it up
You're basically gonna roll it up

and the key is to do it as tight as you can.
and the key is to do it as tight as you can.

I suggest basically, go for it
I suggest basically, go for it

using the paper underneath it to do it.
using the paper underneath it to do it.

I didn't do it as swift and as motion
I didn't do it as swift and as motion

and gorgeous as I probably should have,
and gorgeous as I probably should have,

but ultimately, I got there
but ultimately, I got there

and that was the most important thing.
and that was the most important thing.

Ensure to keep it together with the baking parchment
Ensure to keep it together with the baking parchment

and shove it in the fridge.
and shove it in the fridge.

Just burm it up.
Just burm it up.

I hope that I exude confidence for you,
I hope that I exude confidence for you,

because that is how you have to be,
because that is how you have to be,

just bear it in mind, when you do that process.
just bear it in mind, when you do that process.

It really is, you're like (expelling breath),
It really is, you're like (expelling breath),

"It's gonna break."
"It's gonna break."

Just go for it, you'll be fine.
Just go for it, you'll be fine.

Michael is willing me on,
Michael is willing me on,

♫ Shamone
♫ Shamone

So, that is it.
So, that is it.

I did actually have some blueberries,
I did actually have some blueberries,

that you can decorate it with on top, if you want.
that you can decorate it with on top, if you want.

Give it a nice little dust in icing sugar.
Give it a nice little dust in icing sugar.

If you get a nice clean slice, it looks absolutely gorgeous,
If you get a nice clean slice, it looks absolutely gorgeous,

and as you can see here.
and as you can see here.

It tastes out of this world.
It tastes out of this world.

You really, really, really must try this recipe.
You really, really, really must try this recipe.

There you are then, folks.
There you are then, folks.

Give it a go.
Give it a go.

Remember myvirginkitchen.com has over 1,000
Remember myvirginkitchen.com has over 1,000

other video recipes you can try
other video recipes you can try

and remember to subscribe for regular
and remember to subscribe for regular

recipe videos and food fun
recipe videos and food fun

and don't forget to let me know down below
and don't forget to let me know down below

what you wanna see next.
what you wanna see next.

Cha-ching!
Cha-ching!

See you next time.
See you next time.

Here's your Pug Shot.
Here's your Pug Shot.

You made it to the end of the video.
You made it to the end of the video.