Hazelnut meringue roulade

Hazelnut meringue roulade
  • Serves icon Serves 8
  • Time icon Takes 20 minutes to make, 15 minutes in the oven

Try this fabulous variation on a meringue roulade recipe using hazelnuts and Nutella.

There are many hazelnut spreads on the market, many of which don’t contain palm oil. We love Nutvia or Vego.


  • Butter, for greasing
  • 1 x quantity meringue (see Master recipe basic Swiss meringue)
  • ½ tsp white wine vinegar
  • 1 tsp cornflour
  • 40g toasted chopped hazelnuts, plus extra to decorate
  • 284ml double cream
  • 2 tbsp hazelnut spread
  • Icing sugar, to dust


  1. Grease and line a 22cm x 32cm Swiss roll tin with baking paper, so it forms a collar.
  2. Make a basic meringue mixture (see recipe), and whisk in the wine vinegar and cornflour. Fold in the hazelnuts and spread in the tin. Bake at 190°C/fan170°C/gas 5 for 15 minutes.
  3. Turn out onto baking paper. Whip the cream to soft peaks and fold in the Nutella. Spread over the cooled roulade and roll up. Dust with icing sugar and scatter with more chopped hazelnuts.


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