Ingredients for Hazelnut Meringue Roulade Withe Raspberries
- 4 large egg whites
- Caster Sugar
- 50g chopped hazelnuts
- Double Cream
- Fresh Raspberries
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How to Make Hazelnut Meringue Roulade Withe Raspberries
- Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Line a 30x20cm swiss roll tin with baking parchment.
- In a clean, grease-free bowl, whisk 4 large egg whites with an electric mixer on high speed until stiff peaks form.
- Gradually add 150g caster sugar, 1 tablespoon at a time, whisking continuously until the meringue is glossy and stiff.
- Gently fold in 50g chopped hazelnuts.
- Spread the meringue evenly into the prepared tin.
- Bake for 8-10 minutes, or until golden brown and firm to the touch.
- Carefully invert the meringue onto a sheet of baking parchment dusted with caster sugar.
- Peel off the baking paper from the base.
- Let the meringue cool completely.
- Whip 200ml double cream until soft peaks form. Sweeten with 2 tablespoons of icing sugar to taste.
- Spread the whipped cream evenly over the meringue.
- Scatter 150g fresh raspberries over the cream.
- Using the parchment paper to help, gently roll the meringue up from one of the long sides into a roulade.
- Wrap the roulade tightly in cling film and chill in the refrigerator for at least 30 minutes before serving.
- To serve, unwrap, slice, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
119g
Fat
44g
Carbs
11g
