The roulade was AMAZING. I didn't even realise it was allegedly burnt on top.
Mum, being diabetic but not adverse to taking a dessert or two, thinks it is a wee bit too sweet.
The raspberries were not awfully sweet, so I guess it should have refreshed the whole thing a bit!
The lemon curd could have been more sour, but Mum likes her sour things quite sour, and I can put up with quite a bit too. However, I was unsure about anyone else, so I just followed what the recipe asked for. I think I could serve that curd to anyone as it isn't too sour, unless they really don't like lemon desserts.
Also, can anyone comment on using cream (double, thickened, whipped thickened, etc.) versus creme fraiche? The latter is rather nice, but not commonplace in Australia and rather expensive. The roulade I made used creme fraiche, apart from marscapone, almonds, raspberries, lemons, butter... excluding the eggs, sugar and cornflour (and Al-foil, baking paper etc.), the ingredients cost me $20. I guess that explains somewhat the price of desserts in restaurants...