Mary Berry Roulade | Raspberry and Hazelnut Meringue Roulade

Calories: 240.75|Fat: 15.43|Carbohydrates: 24.18|Protein: 3.3 | 50

recipe
ingredients

tips
storage-tips

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Raspberry and hazelnut meringue roulade. A special Mary Berry roulade with a raspberry swirl, wrapped in meringue and topped with crunchy, toasted hazelnuts.

Here, we have a truly irresistible treat – a showstopper and the ultimate crowd-pleaser recipe! Indulgent crunchy hazelnuts, fluffy meringue, and juicy raspberries make up this Mary Berry Hazelnut and Meringue Roulade. Other Mary Berry recipes with raspberries include the Swiss Roll with Raspberry Jam and the Raspberry Jam Buns. One of the reasons these desserts are my absolute favourite is that, apart from the delightful taste of raspberries, I love the festive colour and sophisticated touch these berries add to each dessert without the need for artificial colouring, as in red velvet cake.

Why You’ll Like It

The toasted hazelnuts on top of the meringue.
The fresh raspberries
A low-calorie dessert

Perfect treat for summer

Tips

Use a crystal-clear bowl to whip the egg whites as any traces of grease, as this can prevent the egg whites from reaching the desired stiffness.
Gradually add the sugar to the egg whites while still mixing to ensure thorough blending and a glossy consistency.

Spread the meringue mixture into the pan maintaining an even layer.
Allow the meringue to cool before adding the whipped cream and raspberries.
Chill the roulade thoroughly before serving. If you don’t, I cannot assure you it will hold its shape when sliced!

Variations

Swap the raspberries. Instead of raspberries, try using other fresh berries such as strawberries, blueberries, or blackberries.
Add some chocolate. Add a drizzle of melted chocolate over the whipped cream for an extra indulgent touch.

Storing the Meringue Roulade

If you have any leftovers, store the roulade in an airtight container in the refrigerator. It will stay fresh for up to 2 days. However, it is best enjoyed when served fresh.

How To Serve Mary Berry Hazelnut Meringue Roulade With Raspberries?

Serve chilled: This Mary Berry Hazelnut Meringue Roulade with Raspberries is best served chilled.

Serve individually: Slice it into individual portions and serve it on dessert plates. You can garnish each slice with a few extra raspberries and a dusting of powdered sugar for an elegant presentation.
Pair with a hot drink: Pair it with a cup of hot coffee or tea for a delightful dessert experience.

Health Info

Calories: 240.75

Sugar: 22.05
Sodium: 30.58
Fat: 15.43

Carbohydrates: 24.18
Fiber: 1.77
Protein: 3.3

Raspberry And Hazelnut Meringue Roulade Recipe

Author Caroline Sciberras

Servings 10 people

Calories 240.75

Prep Time 20

Cook Time 30

Total Time 50

Fat: 15.43|Carbohydrates: 24.18|Protein: 3.3

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Description

Raspberry and hazelnut meringue roulade. A special Mary Berry roulade with a raspberry swirl, wrapped in meringue and topped with crunchy, toasted hazelnuts.

Equipment

9 x 13in (22 x 33cm) Swiss roll pan

Ingredients

sunflower oil for greasing

4 large egg whites
1 cup granulated sugar
1/3 cup toasted hazelnuts chopped

Filling

1 ¼ cups heavy cream whipped
7 ounces 200g fresh raspberries

Instructions

Begin by preheating your oven to 400°F (200°C). Lightly grease the Swiss roll pan and line it with parchment paper.

In a separate large, clean bowl, place the egg whites and use a hand-held mixer on high speed to whip them until they become very stiff. While still mixing at high speed, gradually add the sugar, one teaspoon at a time, ensuring thorough blending between each addition. The meringue should reach a glossy and extremely stiff consistency.
Carefully spread this meringue mixture evenly into the prepared pan, and sprinkle the hazelnuts over the top. Bake in the preheated oven for about 8 minutes or until a light golden hue is achieved. Then, lower the oven temperature to 325°F (160°C) and continue baking for an additional 20 minutes.
Once done, take the meringue out of the oven and promptly flip it over onto a sheet of parchment paper with the hazelnut side facing down. Gently remove the parchment paper from the base of the meringue and allow it to cool for approximately 10 minutes.

Now, generously spread the whipped cream onto the meringue, and scatter the raspberries over the cream. Utilize the parchment paper to assist you in rolling up the meringue fairly tightly, starting from one of the longer edges, to create a roulade shape. Wrap the roulade in parchment paper and let it chill thoroughly before serving.
When you're ready to serve, unwrap the roulade and slice it into individual portions. Enjoy your delightful hazelnut and raspberry roulade!