The Hazelnut meringue roulade with raspberries Recipe is such a classic dessert. As a twist, we’ve added chopped roasted hazelnuts to give a lovely nutty flavor that goes sublimely well with raspberries and cream.

Makes a 13in (33cm), roulade (serves 8–10)

Ingredients:
Special equipment 9 x 13in (23 x 33cm) jelly roll pan, greased and lined with baking parchment
4 egg whites
1 cup superfine sugar
13⁄4oz (50g) roasted hazelnuts, chopped
11⁄4 cups heavy cream, whipped
7oz (200g) fresh raspberries

Method:
1 Preheat the oven to 400˚F (200˚C). Meanwhile, put the egg whites into a large clean bowl and whisk with an electric whisk on full speed until very stiff. With the whisk still on full speed, gradually add the sugar a teaspoon at a time, whisking well between each addition. The meringue is ready when it is glossy and very, very stiff.

2 Spread the mixture into the prepared pan and sprinkle with the hazelnuts. Bake for 8 minutes or until very golden.

3 Remove the meringue from the oven and turn hazelnut side down on to a sheet of non-stick baking parchment. Remove the paper from the base of the meringue and allow
to cool for 10 minutes.

4 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.

5 To serve, unwrap and cut into slices.

Great for a crowd...
Prepare individual roulades rather than multiplying the quantities and making one big one. Bake one at a time. The roulades freeze well, remember.

Notes and Tips:
PREPARE AHEAD AND FREEZE The roulade can be made up to 12 hours ahead. Freeze without the raspberries for up to 2 months. Serve with the raspberries on the side.

Hazelnut meringue roulade with raspberries Recipe