HAZELNUT MERINGUE ROULADE WITHE RASPBERRIES
This is a Mary Berry recipe I am looking forward to trying when I can get my hands on some fresh raspberries.
Provided by WicklewoodWench
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200c.
- Line a 9x13 Swiss roll tin with baking parchment.
- Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
- Gradually add the sugar a teaspoon at a time, whisking well between each addition.
- The meringue is ready when it is glossy and very stiff.
- Spread the mixture into prepared tin and sprinkle with hazelnuts.
- Bake for 8 mins or until very golden.
- Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
- Remove the paper from the base of the meringue and allow to cool for ten mins.
- Spread the whipped cream over the meringue and scatter over the raspberries.
- Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
- Wrap in non-stick baking parchment and chill well before serving.
- To serve unwrap and cut in slices.
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