Preheat oven to 400F. Line jelly roll pan with parchment
paper. Lightly spray with No-Stick Cooking Spray.
Wipe down a large bowl and whisk
beaters with lemon juice to remove any oil residue. Add egg whites to bowl and whisk on high with
an electric mixer until stiff peaks form.
Gradually add in the sugar, one tablespoon at a time on high speed,
mixing well with each addition until very stiff and glossy. Gently fold in the cornstarch, white wine
vinegar and vanilla extract, then fold in the ground almonds. Spread the meringue onto the prepared
parchment paper, sprinkle with the sliced almonds.
Bake in preheated oven on middle
rack for 8 minutes, then reduce heat to 300F and continue to bake for another
20 minutes or until firm to the touch.
Once done, remove from the oven, cover the meringue with parchment paper
and flip upside down and using another tray or larger board to help. Gently peel away the baking paper off the
base of the meringue and allow to cool.
While cooling, whip the heavy cream
using an electric mixer until soft peaks form.
Spread the lemon curd over the
cooled meringue and then spread the whipped cream on top.
Using the paper underneath to help,
gently start to roll the short end up as tight as possible, without squeezing
out the filling. The meringue will crack
as you roll, this is part of its character.
Place meringue on a serving platter.
Best served immediately, if desired, dust with icing sugar before
serving. This dessert can also be
frozen, wrap well and freeze up to one month, thaw in refrigerator prior to