Black­berry and hazel­nut meringue roulade

SERVES 6-8

Food and Travel (UK) - - Contents -

75g hazel­nuts, lightly toasted and cooled

175g golden caster sugar, plus 2tbsp ex­tra

1tsp corn­flour oil, for greas­ing

5 egg whites

1tsp pure vanilla ex­tract

1tsp white bal­samic vine­gar 2tbsp golden ic­ing sugar

For the fill­ing and top­ping

250g mas­car­pone

½tsp vanilla ex­tract

1tsp golden ic­ing sugar, plus ex­tra to dust

75ml dou­ble cream 250g-300g black­ber­ries, plus ex­tra to serve (op­tional)

23cm x 32cm Swiss-roll bak­ing tin

Put 25g of the cooled nuts in a mini-pro­ces­sor and grind (not too finely) and re­serve for the fill­ing. Put the re­main­ing 50g hazel­nuts, the 2tbsp golden caster sugar and corn­flour into the pro­ces­sor and whizz to a very fine pow­der.

Us­ing a piece of kitchen pa­per, rub the in­side of your tin with oil and line with bak­ing pa­per so it comes up to the sides of the tin by around 1cm.

Pre­heat the oven to 160C/ 320F/Gas 3. Put the egg whites in a large bowl and whisk (use elec­tric hand beat­ers) un­til peaks form. Add the sugar a lit­tle at a time, whisk­ing be­tween each ad­di­tion un­til a thick, shiny meringue forms. Fold through the vanilla and white bal­samic vine­gar fol­lowed by the finely ground hazel­nut, sugar and corn­flour mix­ture.

Spoon into the pre­pared tin and smooth the mix­ture evenly to the edges. Bake for 28-30 min­utes un­til golden and set. Mean­while, put a large sheet of bak­ing pa­per on a dry sur­face and dust over the golden ic­ing sugar.

Take the meringue out of the oven and leave to cool for around 5 min­utes. Turn the meringue out of the tin, up­side down onto the dusted bak­ing pa­per and leave for a few min­utes be­fore peel­ing off the pa­per. Leave to cool com­pletely.

To make the fill­ing, put the mas­car­pone in a bowl with the vanilla ex­tract, sift over the golden ic­ing sugar and mix well. Add the dou­ble cream a lit­tle at a time and mix un­til smooth.

When the meringue is cold, spread over the fill­ing us­ing a pal­ette knife and dot with the black­ber­ries. Roll into a roulade us­ing the pa­per to guide and keep an even shape. Chill for up to a few hours or eat sooner. To serve, dust with the re­main­ing golden ic­ing sugar and slice thickly. Scat­ter with a few ex­tra black­ber­ries, if de­sired.

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