HAZELNUT MERINGUE ROULADE WITH RASPBERRIES
Meringue roulade is a classic pudding that both adults and children love. As a twist, we’ve added chopped roasted hazelnuts to give a lovely nutty flavour that goes sublimely well with raspberries and cream. The roulade can be made 12 hours ahead, or freeze it without the raspberries for up to 2 months.
Serves 8-10
l 4 egg whites
l 225g (8oz) caster sugar
l 50g (1¾oz) roasted hazelnuts, chopped
l 300ml (10fl oz) double cream, whipped
l 200g (7oz) raspberries You will need
l 23cm x 33cm Swiss roll tin, greased and lined with baking parchment
Preheat the oven to 200°C/fan 180°C/gas 6. Meanwhile, put the egg whites in a large clean bowl and mix with an electric whisk until very stiff. With the whisk still on full speed, gradually add the sugar 1tsp 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 oven to 160°C/fan 140°C/gas 3 and bake for a further 20 minutes.
Remove the meringue from the oven and turn it hazelnut-side down on to some 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 with the raspberries. Using the parchment to help, roll the meringue up fairly tightly from one of the long ends to form a roulade. Wrap in baking parchment and chill well before serving. To serve, unwrap and cut into slices.