Hazelnut Meringue Roulade Withe Raspberries

READY IN: 18mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200c.
  • Line a 9x13 Swiss roll tin with baking parchment.
  • Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
  • Gradually add the sugar a teaspoon at a time, whisking well between each addition.
  • The meringue is ready when it is glossy and very stiff.
  • Spread the mixture into prepared tin and sprinkle with hazelnuts.
  • Bake for 8 mins or until very golden.
  • Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
  • Remove the paper from the base of the meringue and allow to cool for ten mins.
  • Spread the whipped cream over the meringue and scatter over the raspberries.
  • Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
  • Wrap in non-stick baking parchment and chill well before serving.
  • To serve unwrap and cut in slices.
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