Cook Up a Feast
Meringue roulade is such a classic pudding. as a twist, we’ve added chopped roasted hazelnuts to give a lovely nutty flavour that goes sublimely well with raspberries and cream.
Makes a 33cm (13in) roulade (serves 8–10)
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.
in the aGa
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 12–15 minutes. transfer to the simmering oven for 15 minutes until firm to the touch.
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preheat the oven to 200 ̊C (180 ̊C fan/400 ̊f/gas 6). 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.
spread the mixture into the prepared tin and sprinkle with the hazelnuts. Bake for
8 minutes or until lightly golden. reduce the temperature to 160 ̊C (140 ̊C fan/325 ̊f/gas 3) and bake for a further 20 minutes.
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.
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.
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.