1. Preheat the Oven and Prepare the Meringue:

• Preheat the oven: Set your oven to 160°C (320°F) and line a baking tray (33cm x 23cm / 13in x 9in) with parchment paper.
• Whip the egg whites: In a large mixing bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, a little at a time, and continue whisking until the mixture is stiff and glossy.
• Add the cornflour and vinegar: Gently fold in the cornflour and white wine vinegar to stabilize the meringue.

2. Bake the Meringue:

• Spread the meringue: Pour the meringue mixture onto the prepared baking tray and spread it evenly with a spatula.
• Bake: Bake the meringue for 25 minutes or until it is firm to the touch but still soft in the center.
• Cool: Once baked, remove from the oven and let it cool in the tray for a few minutes. Then, carefully flip it onto another sheet of parchment paper sprinkled with icing sugar. Peel off the baking paper and allow the meringue to cool completely.

3. Prepare the Filling:

• Whip the cream: In a separate bowl, whip the double cream until soft peaks form.
• Mix in the lemon zest: Fold in the lemon zest for an extra burst of citrus flavor.

4. Assemble the Roulade:

• Spread the filling: Once the meringue has cooled, spread a layer of lemon curd evenly over the surface, followed by the whipped cream.
• Roll the meringue: Using the parchment paper to help, carefully roll the meringue from one of the shorter ends into a roulade. Don’t worry if the meringue cracks slightly—this adds to the rustic charm.
• Dust with icing sugar: Lightly dust the top of the roulade with icing sugar for a finishing touch.

5. Serve:

• Slice and serve: Slice the roulade into generous portions and serve immediately. It’s best enjoyed fresh but can be stored in the fridge for up to a day.