For the meringue
4 eggs, whites only
225g/8oz caster sugar
25- 35g/1 to 1,5oz shredded coconut or almonds
1 punnet raspberries + 1 punnet of blueberries
For the lemon cream
300ml/1 pint double cream, chilled
2 lemons, juice and zest
3 tbsp clear honey
Preheat the oven to 200C/400F/Gas 6.
Line a baking sheet with non-stick silicone paper.
In a very clean bowl whisk the egg white until really stiff.
Now add the sugar one third at a time, whisking well between each batch.
Once the sugar has all been added continue to whisk until the mixture is very thick and glossy.
Spread over the prepared baking sheet, then sprinkle liberally with the coconut or almonds.
Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch.
Remove from the oven and at once turn on to a piece of greaseproof paper or a clean tea towel.
Carefully remove the backing paper.
Make the syllabub while the meringue is cooling. Mix the zest, juice and honey, stirring until the honey has dissolved.
Place this mixture with the chilled cream in a large bowl then whisk until floppy.
When the meringue is cool spread the lemon cream over leaving about 1 inch free from the edge, place the raspberries & blueberries on top and roll up. Chill until needed.
Just before serving dust with icing sugar and decorate as wished (I used micro chocolate eggs)
Below is a picture of all the cakes that we had at Thyme Deli in Horwich for our South Lancashire #ccc