Recipes

To make the syrup – In a small pan, heat the limoncello, water, sugar, lemon juice and zest to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely dissolved. Set aside to cool to room temperature.

To make the praline- Melt the caster sugar in a frying pan until it turns golden or reaches 300C/570F on a sugar thermometer – take care here as the sugar will be very hot. Add the almonds and lemon juice, stir well and then pour and scrape onto an oiled baking sheet. Leave to cool and then break into pieces. Blitz in a food processor to form a textured crumb. Tip into a bowl, cover and set aside.

To make the meringue – Whisk the egg whites in a large clean bowl with an electric mixer until they begin to firm up. Add the caster sugar in a slow stream, whisking, until you get a firm, glossy meringue. Use a large, metal spoon to fold in a teaspoon of vanilla essence, the vinegar and cornflour. Spread inside the lined tin and level with a palette knife. Pop into the oven and lower the heat to 160C/325F/gas mark 3. Bake for 30 minutes, until it is firm to the touch and crisp on top.

Gently tip out onto a piece of parchment paper. Carefully peel away the paper from the base. Leave to cool.

Now it’s ready to fill and roll up. Whisk the cream until thickened and silky smooth, add the Greek yoghurt icing sugar and swirl in the lemon curd. Spread over the meringue, leaving a thin border around the edge. Sprinkle 2/3 of the praline all over, then roll up and carefully place on a plate. When ready to serve, dust with icing sugar and finish with the lemon zest, remaining praline and drizzle the syrup over the served slices- delish!