Lemon & Pistachio Meringue Roulade recipe - Mary Berry's Easter Feast: Episode 2 - BBC

[@aayatmahdi9355]

Just the fact that she had the courage to roll meringue. And she did that so elegantly. Nobody can compete w that

[@lovelytoys]

Mary Berry is such an elegant person!

[@clarabijl1039]

Christmas recipe

[@sandramullen7804]

Lemoncandyz yes she is a star 🎂🎂🎂🎂🎂

[@sandramullen7804]

Yes we love our Mary ..💜

[@getin3949]

@J J You mean convection oven?

[@finleyjabari7407]

You probably dont care but does any of you know a trick to log back into an Instagram account?? I somehow forgot the account password. I would love any tips you can offer me.

[@kitkatho]

dont you just love Mary Berry!

[@elviramcintosh9878]

"And yes it will break" I love that. Delicious even not at Easter! Thank you and greetings from Australia.

[@honyarism]

Mary's recipe is always amazing! but also easy and simple. Especially she uses many ingredients made by British. I love her!!

[@thewaysofliving5361]

Mary Barry You are all love 💕 baking people’s grandma. Thank you for everything and all the time to teach us who love to bake or those who just started to learn.

[@junehoward9577]

A true lady and a fabulous cook! We need more like Mary!

[@shiraneedesilva8381]

It's just amazng the things you I love to watch and follow them thank you so much for every thing

[@singe0diabolique]

When she marbled that curd and cream like that I literally moaned. That looks delicious!

[@Nails_By_Kimberlee]

Lol, same here!

[@ursamagickmt672]

Food Porn at its finest!

[@vuducanh81]

I hold my breath when she rolled the meringue... it looks so beautiful

[@christmasina]

Love the food, adore the woman, what a treasure!

[@oisin25]

Mary berry is the real nations treasure

[@evgeniarsov3604]

I've been making this for 4 years now andnit looks exactly like this! My husband's favourite dessert!

[@gilliandulieu3435]

Everyone should make this...Yummy and easy to make....Thanks Mary

[@lowesonia8551]

She makes everything look so easy, ahh.

[@gailkoelmeyer7650]

Beautiful Mary Berry, Thankyou!!!.. It's so simply and expertly executed!.. A labour of love!& looks absolutely Scrumptious!

[@EphesianRose]

What a National treasure she is!

[@kalex888]

I love Mary Berry

[@nadiaterrito6800]

I love Mary berry

[@armeeneshroff7908]

Mary Berry you are amazing!! What a fantastic cook you are!!!!And such a sweet and pretty lady too.Delightful

[@gailkoelmeyer7650]

MARY BERRY..BBC.." Beauty, Brains and Class"!

[@barbwaits]

perfect recipie - it works super easy thank you mary :)

[@plushpuppy187]

Do yourself a favour and make this with lime curd. Oh.My.Goodness. I love lemon curd, but lime took it to an entirely new level. Off to make it again!

[@clarazoicas3515]

Mulțumesc, a fost atât de bun, ma bucur ca ai dat aceasta rețetă minunata!

[@rentchi]

and it really is delicious and as simple to prepare

[@nigelperry8863]

I have made this scrummy roulade before, and am making it today for friends. One tip for Mary, if I can be so bold: wet the non-stick paper by running it under the cold tap, scrunch it up, and squeeze it out and shake the drops off. It will now be well behaved and mould easily to your baking tray!

[@rosincox9799]

This is fabulous .I have made it several times .

[@sandramullen7804]

Me too it was really nice even if I say so myself 😊

[@samanthaclewes9824]

I tried it and it was horrendous

[@saratrenadorubio4512]

Que rico Reina. Que pena no saber inglés pero la visualización es suficiente. Gracias

[@faridaliyev5838]

Thanks for amazing recipe

[@shradhanayee6150]

It Looks Amazing 👍😍

[@beyzaaydnl4713]

Thank you Grandma

[@janm2473]

Mary........... this simply made me smile as I watched. I had book marked your video some time ago and my plan is to surprise everyone on. Sunday... I'm hosting Easter this year. Thank you...

[@naomihaugh3245]

This is a nice looking dessert and it is nice and refreshing at the same time.

[@gemmalegayada9817]

I love watching you good job Lola Ganda🤗

[@jocelynrivas2144]

I always make this dessert and is a success Thank you for your teachings

[@susanwatson5624]

Delicious

[@simonrandolf81]

Love Roulade going to try and make this myself

[@samanthaclewes9824]

Did you make it? If so how did it turn out, I tried and it was horrendous

[@royj9954]

Just beautiful and lovely... And why not, obviously tasty... Tks

[@wernervonbraun5385]

BRAVISSIMA!

[@sensesense3193]

Gorgeous food by gorgeous lady👍👍👍

[@khemshet]

miss u on bake off mary berry

[@lisapotter5099]

♡ Love this recipe ! ♡ I'm planning on making this for Christmas, could you please tell me the depth of the tray you are using for the Roulade ? Also how long can this be frozen for in advance ? ( as in a week at most ?) Thankyou ☺⚘

[@LusaïlToDoha]

a must try

[@getin3949]

I make lemon curd in the microwave now and it's so simple. Much easier than the constant stirring/whisking on the stove.

[@gogri2222]

Thanks for amazing and delicious recipe !!!

[@RafaelElectronic]

I love this baking goddess

[@sumayahahmed2130]

Perfect

[@tomsparks6099]

My goodness, she makes this look so easy with such a rustic preparation. I always release a sheet roulade cake using a 2nd pan on top of the cake without having to worry about "flipping" it out. (you are then working off the bottom of the second pan, or can do a third flip onto a work board.)

[@James-kr4lo]

Tempting🇱🇰

[@eliesalva]

It looks soo pretty

[@vicfarol1037]

I just love pistachios and this reminds me of a Spanish roulade called Brazo de Mercedes (Arm of Mercedes)...perhaps it is time to introduce a new roulade to my family...thanking you Madame Mary Berry.

[@tasneems5097]

Witch stage we can froze this after rolling or after baking befor rolls

[@sandramullen7804]

I.m having this for Christmas .. thanks Mary 💜🎂👍

[@sandramullen7804]

Zeljko Trifunovic I have made it and it was fine .💜. I added lemon zest and lemon oil to the mix and vanilla just a spot mmm. It very nice .💗

[@MrReallyHard]

Looks very tasty.

[@thushiweera6696]

Hope she can start her own KZbin channel.

[@AKTFwendy]

looks tasty😍😍

[@MCPEROT]

It looks delicious!!!

[@MATHEMATICSwithSHAHABYAKOOB]

Nice

[@luckyrubberlucky14thelucko90]

I really wish they would keep Mary’s hair look a bit less fake. She is such a wonderful lady, her personality speaks for her self. ❤️

[@isobelconradie6950]

I would really like to know at what stage she froze the roulade for later use - did she finish the roulade together with the filling, rolled it and then froze it, OR did she roll it with a fresh filling only after they took it from the freezer?

[@stanbrown32]

I believe you would fill it, roll it, and then freeze. A frozen shell probably would not roll well after coming back to room temperature.

[@babikerchouche4251]

Mmmm

[@FlowerPower-cf2fp]

Mmmmm

[@ruthdoyle3572]

How do you freeze the roulade ?

[@Eerau]

Thanks! I liked your recipe. I am cooking your lemon curd for a lemon pie. How much lemon did you use?

[@elsastephenson5349]

The juice of 2 lemons.

[@oliverwraith]

omg abolute perfection!

[@martinsmith4747]

oooh, i want some

[@weirdkidnextdoor7644]

She so sweet she gives me cavities 🦷

[@hunainhussain7528]

Does anyone know what cream she used?

[@medusa1448]

Hunain Hussain whipping cream/ heavy cream/ double cream depending on where you live .

[@mitrildhi]

in the pHilippine, we have a dessert that's almost like that called Brazo de Mercedes-minus the pistachios and lemons

[@carolfahy583]

How many lemons used ?

[@neilpenner4798]

Can you be my granny?

[@Dan-pd9ys]

Neil Penner right? I love her.

[@yacobmanasherov978]

איפה כתוב את הכמויות של העוגה?

[@gretanagy9378]

The whole concept is really nice, but sadly when I made the meringue it turn out super soft and the pistachios got burnt at the half baking time. Why? But then I made a normal pavlova, with the same ingredients and it was delicious.

[@EricRJR]

Mary I just discovered you great recipe but you never said how much whip cream to whip that you added 2 tbsp of curd to

[@helenburdei5783]

It’s a lovely dessert, though one wonders if eating raw merengue is quite safe. Your thought? Thanks very much.

[@helenburdei5783]

So sorry, of course the whites are cooked on a merengue. The roll looks so fluffy! Thank you for a wonderful recipe!

[@monaay5367]

Do we have to serve it immediately?

[@daconcrete]

my question too! Could I make the merengue the night bofore or will it set?

[@hannahplas2495]

Be Yourself I'm pretty sure you could put it in the fridge. Also, as she said, it freezes well

[@skriesgodwitt6535]

I coukdnt get it fluffy ans it very brown hmmm ut tasted good

[@josetterobert8559]

Comment puis je traduire cette recette en Français ?

[@ugiloyimomova8206]

You are fantastic. I like your job and lovely dialect. Kiss you dear Mary Berry. Really lovely lady.

[@heyitsshanxox740]

Where can I find non stick paper? Used baking paper and it stuck to it and couldn’t peel the meringue off :(

[@jacquimclean469]

How much lemon juice and grated rind please

[@victorbaldan]

what is "FAN" temp?

[@Vixen_The_Valiant]

the temperatures she mentions in the video are for fan-assisted ovens

[@connie27100]

Is the meringue inside supposed to be quite soft and a bit spongy??

[@fluffybunny7840]

Mary is beautiful!

[@honyarism]

I tired this and I recommend to reduce the sugar into the meringue. This is too sweet

[@charliebrady3751]

She left out the quantity of the lemon juice and zest, but the recipe says three large lemons.

[@mariansanchez]

Mine was way too sugary....half a kilo of sugar!! has anyone tried to add less sugar to the merengue? Does it work on its consistency?

[@sallydavies218]

Has anyone tried to make this? Is the centre of the meringue supposed to be white and spongy still or did I under cook it. I have a fan oven but used smaller 2nd oven

[@adamlittle2076]

Sally Davies it should still be quite soft in the centre don't think it would roll if the meringue was crisp all the way through. Made it today was soft in the centre and was delicious!

[@shivarazzaghkarimi]

crispy at the outside? mine was soft both inside and out, it might because I used Xylitol?!

[@sandramullen7804]

Yes I thought the same as you when I made it but it worked out fine 👍

[@sandramullen7804]

@@shivarazzaghkarimi nooooooooo. Has to be sugar. So subs

[@Rebeldewayraluka]

No cornflour and no rice vinegar? Hmmm, probably they cut this, cause I know she uses it fot Pavlova

[@rabit818]

Regular sugar vs castor sugar?

[@benshaw3891]

rabit818 Caster, definitely. Curds and meringues, or anything that depends on having a smooth uniform consistency, really benefits from caster sugar, when given the option. Futhermore, granulated can give a slightly grainy texture to the end product so is best avoided when it's more noticeable. However saying all that, you can totally wing it if you want. It won't really affect the final product much at all.

[@isobelconradie6950]

Can I please ask you a question, Ben Shaw - She said that for a wedding they made the roulade in advance and then froze it with success. I would just like to know whether you think she finished the roulade with the filling, rolled it and then froze it, OR did they roll it with a fresh filling only after they took it from the freezer?

[@sandramullen7804]

Caster sugar always for puds and sweets

[@ursamagickmt672]

In America we call it super fine or bar sugar. 'Bar' refers to a quickly dissolving sugar for cocktails.

[@winifredmccue3398]

How many lemons?

[@amenm18]

3 large lemons

[@gwenmartinsen3979]

What is "costa" sugar? I'm American, and I don't know what this is.

[@davidfrommer587]

Caster Sugar is similar enough to regular granulated sugar in the U.S. and can be freely substituted

[@tills7056]

Caster sugar

[@geraldinehealydwyer3816]

Caster sugar is what we, here in the US, call Superfine sugar. In my store in Wisconsin, it comes in a waxed "box" like a carton of milk. I use it for most of my baking. It melts more quickly than our sugar. In the UK and Ireland the ordinary sugar is coarser than the US sugar.

[@rmorante9]

WHAT CREAM DID SHE USED? SINGLE OR DOUBLE? DID SHE WHIPPED IT?

[@Valicore]

rmorante9 It's whipped double cream.

[@jamesbrowning7829]

Mary that cut was not almost to the bottom

[@drottercat]

Yes, Mary Berry is a lovely lady. But that thing has half a kilo of sugar in it. I wish I could find some nice recipes like this with less sugar.

[@duben55]

75 grams = 2.6 oz of sugar, not much for the meringue; make the curd more lemony, less sugar there ! you don't need any to turn the meringue ;-)

[@stanbrown32]

You aren't meant to eat all of it by yourself, after all. If you want less sugar, eat a smaller portion. Or do a roulade with a cake instead of a meringue--the meringue is nothing but sugar and egg white.

[@bbmoette]

Use less sugar. It’s a preference. It doesn’t have to b that much.

[@WesleyGStreetlove]

mmmmmh

[@nicecakeandfood-4860]

💝👍👏🔔💯

[@cindygti4341]

😬😂😋

[@kalmannesimon9579]

Magyar fordítást kérek .

[@lourds3861]

Like always they never explain anything clear, they don’t want us to become chefs😭

[@kameela130]

the full recipe is on the website

[@giselemarcus9911]

Mary berry you are a woderful woman