40g toasted chopped hazelnuts, plus extra to decorate
284ml double cream
2 tbsp chocolate and hazelnut spread
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.