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Today's Recipe Hazelnut and raspberry meringue roulade
Serves 8
4 medium egg whites
8oz/225g caster sugar
Half-pint/300ml double cream
6oz/175g fresh raspberries
2oz/50g toasted hazelnuts (use almonds if you prefer) - roughly chopped
icing sugar for dusting
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Method
1. Preheat oven to 170°C / Fan 150°C / Gas mark 3. Lightly grease a 23 x 31 cm / 9 x 13” swiss roll tin and line it with non-stick baking parchment.
2. Place the egg whites in a bowl, and whisk using an electric mixer until they are stiff. Gradually whisk in the caster sugar, 3 tbsp at a time, until the mixture is thick and glossy.
3. Fold two-thirds of the hazelnuts into the meringue mixture and then spoon it into the prepared tin, and level the surface. Bake in the preheated oven for 15-20 minutes until pale, golden and crisp on top. Remove from the oven and leave to cool.
4. Place a second piece of baking parchment, slightly larger than the roulade, on the work surface and lightly dust with icing sugar. Turn the roulade out onto the sugared paper and gently remove the lining paper.
5. Whip the cream until soft peaks form, then spread it evenly over the roulade so it reaches the edges. Scatter over the raspberries then roll up, using the paper to get you started. Don’t worry if it cracks a little. Transfer to a plate and scatter the rest of the nuts on top. Serve sprinkled with extra icing sugar.
Enjoy...
Jacqueline Kimble
East Sussex |
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