Preheat your oven to 200C/180C Fan. Line a Swiss Roll tin with parchment paper – Mine was about 23cmx33cm.
Whisk the egg whites with an stand mixer – I use my Kitchen Aid until they form stiff peaks – when you reach this stage, start adding the sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy, add in the lemon zest and keep whisking for a couple of minutes.
Spread the mixture onto the parchment within the swiss roll tin so that its as even and flat as you can get it – Bake the meringue in the oven for 10 minutes, and then lower the temperature of the oven to 180C/160C Fan and bake for another 20 minutes.
Leave the Meringue to cool in the tin for about 15 minutes, and then turn it out onto a fresh bit of parchment (top of the meringue will be the side on the new parchment paper) and peel off the old bit of parchment and leave it to cool fully.
Prepare your decoration/fruit – Whip together the cream and icing sugar until thick and whipped well. Spoon the insides of the passion fruit into a bowl! And loosen your Lemon Curd so its spreadable.
Once the meringue is cool, spread the lemon curd over the meringue leaving an inch border of filling free meringue. On top of the lemon curd, spoon and spread 2 of the the passion fruit over the lemon curd. Finally, spread the cream over the mixture!
From one long side, to the other, roll the meringue carefully so it forms the roulade. The meringue will naturally crack slightly, as its meringue. Sprinkle on some spare icing sugar, and sprinkle over some Freeze Dried Raspberries, and any spare passion fruit. Enjoy!