Hazelnut meringue roulade

Name: Hazelnut meringue roulade
Yield: Serves 8
Cuisine: French recipes
Ingredients: Butter, for greasing; 1 x quantity meringue (see Master recipe http://www.deliciousmagazine.co.uk/recipes/basic-meringue-2/basic Swiss meringue); ½ tsp white wine vinegar; 1 tsp cornflour; 40g toasted chopped hazelnuts, plus extra to decorate; 284ml double cream; 2 tbsp Nutella; Icing sugar, to dust

Easy

Easy

Serves 8
Takes 20 minutes to make, 15 minutes in the oven

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

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Ingredients

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 Nutella
Icing sugar, to dust

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 Nutella
Icing sugar, to dust

Method

Grease and line a 22cm x 32cm Swiss roll tin with baking paper, so it forms a collar.
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.
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.

Method

Grease and line a 22cm x 32cm Swiss roll tin with baking paper, so it forms a collar.
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.
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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