Lemon roulade

First make the lemon curd: whisk the eggs in a glass bowl with the other ingredients then put it on top of simmering water, not letting the bowl touch the water. Gently stir for about 10 minutes until you get a thick, smooth cream. Let it cool, then transfer it to a jar. Cover the surface with clingfilm, then cool it in fridge until you’re ready to make the roulade.

Preheat the oven to 180°C. Line a swiss roll tin with parchment paper.

With the exception of the water, put the sponge ingredients in a bowl and beat for a couple of minutes with and electric whisk. When it’s smooth and creamy add the hot water and whisk for a few seconds. Pour the batter into the tin and smooth it out evenly. Bake for 8-10 minutes (do not open the oven before 8 minutes!).

Remove the tray from the oven and rest for 5 minutes.

Meanwhile put a large sheet of baking paper on the work surface and dust with icing sugar. Turn the sponge out onto the paper, then carefully remove the base lining paper.

Lift the baking paper up along the shorter edge and gently roll up the sponge into a roulade ( with the paper). Let it cool completely. then gently unroll.

Whilst the sponge is cooling make whisk mascarpone cream. You can add a drip of lemon juice if you want a lighter cream.

Carefully unroll the roulade, then spread first the lemon curd then the mascarpone cream over Carefully roll it up again.

If you want it glazed, mix the lemon juice with the icing sugar.

Before serving, dust the roulade with icing sugar or drizzle the glaze on top.