Hazelnut & Summer Berry Roulade
Are you in need of a retro dessert? Then look no further! After watching lots of repeats of Bake Off, I came across an episode where they were challenged to make a roulade. I had never tried to make one before and, as I still had copious amounts of surplus egg whites in my freezer after so many batches of Portuguese Custard Tarts, I thought I would give one a go. I absolutely LOVE hazelnuts, I think I would go as far to say that they are my favourite nut. So the idea of a nutty, chewy meringue, with lovely whipped cream and sweet summer berries was a winner in my books!
150g egg whites
175g caster sugar
1/2 tsp vanilla extract
1/2 tsp white wine vinegar
1 tsp cornflour
40g toasted chopped hazelnuts
300ml double cream
3 tbsp Nutella
Strawberries & Raspberries
1. Line a 22cmx32cm baking tray with greaseproof paper, ensure it goes up the sides of the tray to make a collar.
2. Using an electric mixer, whisk your egg whites until they form stiff peaks. Slowly add your caster sugar, one tablespoon at a time, ensure the sugar is full incorporated before adding the next one.
3. Add the vanilla extract, vinegar and cornflour and mix until thoroughly combined, smooth and glossy.
4. Fold in the hazelnuts and spread in the tin. Bake at 170 fan for 15 minutes.
5. Leave to cool in the tin for a few minutes, then turn out onto a new piece of baking paper (so the top will now be upside) so you can peel off the baking paper you baked it on.
6. Whip the cream and then gently fold in 2 tbsp Nutella until just combined. Spread this over the meringue. Add sliced straberries and raspeberries. Then roll, from the shortest side. (It helps to make a cut about an inch from the edge to get you going.)
7. Once the roulade is fully rolled and on a serving plate, put 1 tbsp Nutella in a disposable piping bag and drizzle over the top. Chill until needed.
You'll have to excuse it's rather rustic look! But I can assure you, it's absolutely delicious! A bit of a retro classic that I'm sure I'll be making again in future.