Make the Lemon Curd:

• In a saucepan, combine the lemon juice and zest. Heat gently over low heat.
• In a bowl, whisk the eggs with the sugar until pale.
• Slowly add the egg mixture to the warm (not hot) lemon juice, stirring continuously.
• Add the butter and cook over low heat for 8–10 minutes, stirring constantly, until thickened (like a light custard). Do not let it boil.
• Remove from heat, cover with cling film (touching the surface), and let cool completely.
• Once cooled, set aside 1 tablespoon of lemon curd for the sponge.

Prepare the Lemon Cream

• Measure 200 g of the remaining lemon curd.
• Add the cream cheese and vanilla sugar.
• Mix until smooth and creamy.
• Refrigerate until ready to use.

Prepare the Sponge:

• The eggs should be at room temperature so take them out of the fridge an hour before using them.
• Preheat the oven to 180°C (360°F). Line a 30×40 cm (12×16 inch) baking tray with parchment paper.
• Crush the red peppercorns and mix them with the flour.
• In a mixer, beat the eggs, sugar, and salt for about 8–10 minutes, until pale and tripled in volume.
• Gently fold in the melted butter and the reserved lemon curd.
• Carefully fold in the flour mixture, preserving as much air as possible.
• Spread the batter evenly in the tray and bake for 15–16 minutes, until lightly golden.

Roll the Sponge

• Remove from the oven and immediately invert onto a clean kitchen towel dusted with powdered sugar.
• Peel off the parchment paper.
• While still warm, gently roll the sponge with the towel inside.
• Let cool completely.

Assemble the Roll

• Carefully unroll the cooled sponge.
• Spread the lemon cream evenly, leaving a 2 cm (¾ inch) border around the edges.
• Roll the cake back up tightly.
• Transfer to a serving platter and refrigerate while preparing the meringue.

Make the Italian Meringue:

• In a small saucepan, heat the sugar and water until it reaches 115–118°C (240–245°F).
• Meanwhile, start whipping the egg whites until soft peaks form.
• Slowly pour the hot sugar syrup into the egg whites while mixing continuously.
• Continue beating until the meringue is glossy, thick, and cooled to room temperature.
• Because it’s a meringue made with hot syrup, it doesn’t need to be baked as the sugar syrup effectively cooks it.

Finish the Cake

• Spread or pipe the Italian meringue over the Swiss roll.
• Sprinkle with a pinch of crushed red peppercorns.

Enjoy!