Hazelnut Meringue Roulade Withe Raspberries
Delight in the irresistible combination of textures and flavors with this Hazelnut Meringue Roulade with Raspberries. This showstopping dessert features a light and airy meringue rolled with finely chopped toasted hazelnuts, giving it a nutty, caramelized crunch. Filled with a luscious layer of sweetened whipped cream and bursting with the tart juiciness of fresh raspberries, this roulade is a perfect blend of indulgence and elegance. With just 30 minutes of preparation time and simple ingredients like egg whites, caster sugar, and double cream, this gluten-free treat is surprisingly easy to make yet stunning enough for any celebration. Serve it with a flourish, dusted with icing sugar, for a dessert that’s as beautiful as it is delicious.
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Ingredients
- 6 large Egg whites
- 250 grams Caster sugar
- 100 grams Hazelnuts, toasted and finely chopped
- 1 teaspoon Cornflour
- 1 teaspoon White vinegar
- 300 milliliters Double cream
- 2 tablespoons Icing sugar
- 200 grams Fresh raspberries
- 1 tablespoon Icing sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (160°C fan)/350°F. Line a large Swiss roll tin (approximately 33x23 cm) with parchment paper.
Step 2
In a clean, grease-free mixing bowl, whisk the egg whites with an electric mixer on medium speed until soft peaks form.
Step 3
Gradually add the caster sugar, one tablespoon at a time, whisking constantly until the mixture is stiff and glossy.
Step 4
Fold in the chopped hazelnuts, cornflour, and white vinegar gently with a spatula to avoid deflating the mixture.
Step 5
Spread the meringue evenly into the prepared tin and smooth the surface with a spatula.
Step 6
Bake in the preheated oven for 20-25 minutes until the meringue is lightly golden and crisp on top.
Step 7
Remove the meringue from the oven and allow it to cool in the tin for 5 minutes. Then, invert it onto a clean sheet of parchment paper that has been lightly sprinkled with icing sugar, peeling off the original parchment carefully.
Step 8
Whip the double cream with the icing sugar until soft peaks form. Spread the whipped cream evenly over the meringue, leaving a 2 cm border around the edges.
Step 9
Scatter the raspberries evenly over the whipped cream.
Step 10
Using the parchment paper to help, carefully roll up the meringue from one of the short ends to create a roulade. Transfer to a serving plate, seam-side down.
Step 11
Dust the roulade with a light layer of icing sugar before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (1082.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3263.1 |
| Total Fat 208.2g | 0% |
| Saturated Fat 98.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 395.6mg | 0% |
| Sodium 452.6mg | 0% |
| Total Carbohydrate 327.9g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 294.6g | |
| Protein 43.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 364.3mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1544.2mg | 0% |
Source of Calories