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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Recipe Information
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)
Instructions
Preheat your oven to 180°C (160°C fan)/350°F. Line a large Swiss roll tin (approximately 33x23 cm) with parchment paper.
In a clean, grease-free mixing bowl, whisk the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, whisking constantly until the mixture is stiff and glossy.
Fold in the chopped hazelnuts, cornflour, and white vinegar gently with a spatula to avoid deflating the mixture.
Spread the meringue evenly into the prepared tin and smooth the surface with a spatula.
Bake in the preheated oven for 20-25 minutes until the meringue is lightly golden and crisp on top.
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.
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.
Scatter the raspberries evenly over the whipped cream.
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.
Dust the roulade with a light layer of icing sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 37.1 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
