Hazelnut meringue roulade

Name: Hazelnut meringue roulade
Yield: Serves 8
Cuisine: French recipes
Ingredients: Butter, for greasing; 1 x quantity meringue (see Master recipe https://www.deliciousmagazine.co.uk/recipes/basic-meringue-2/basic Swiss meringue); ½ tsp white wine vinegar; 1 tsp cornflour; 40g toasted chopped hazelnuts, plus extra to decorate; 284ml double cream; 2 tbsp chocolate and hazelnut spread; Icing sugar, to dust

Published: 16 Mar 15
Updated: 18 Mar 24

Test kitchen approved

Try this fabulous variation on a meringue roulade recipe using hazelnuts and Nutella.

There are many hazelnut spreads on the market, many of which don’t contain palm oil. We love Nutvia or Vego.

Serves 8
Takes 20 minutes to make, 15 minutes in the oven

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Ingredients

Butter, for greasing
1 x quantity meringue (see Master recipe basic Swiss meringue)
½ tsp white wine vinegar
1 tsp cornflour
40g toasted chopped hazelnuts, plus extra to decorate
284ml double cream
2 tbsp chocolate and hazelnut spread
Icing sugar, to dust

Method

Grease and line a 22cm x 32cm Swiss roll tin with baking paper, so it forms a collar.
Make a basic meringue mixture (see recipe), and whisk in the wine vinegar and cornflour. Fold in the hazelnuts and spread in the tin. Bake at 190°C/fan170°C/gas 5 for 15 minutes.
Turn out onto baking paper. Whip the cream to soft peaks and fold in the Nutella. Spread over the cooled roulade and roll up. Dust with icing sugar and scatter with more chopped hazelnuts.

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