Indulge in the heavenly combination of crunchy hazelnuts, fluffy meringue, and juicy raspberries with this delightful Mary Berry Hazelnut Meringue Roulade. The light and airy meringue, combined with the sweetness of the whipped cream and the tartness of the raspberries, creates a truly irresistible treat. This is a showstopper and the ultimate crowd-pleaser recipe!
Prep: 20 mins Total: 50 mins Yields: 10
RELATED:
Why you’ll like it
There are several reasons why you’ll fall in love with this Mary Berry Hazelnut Meringue Roulade with Raspberries:
- Interesting combination of flavours: The combination of hazelnuts, meringue, whipped cream, and raspberries creates a perfect balance of flavours and textures.
- Showstopper: The dessert is visually stunning, making it a showstopper for any occasion. It’s a crowd-pleaser that will impress your family and friends.
- Versatile: It’s a versatile recipe that can be enjoyed as a light and refreshing dessert after a heavy meal or as a sweet treat on its own.
Mary Berry Raspberry Roulade Recipe
What is Mary Berry Raspberry Roulade?
The Mary Berry Hazelnut Meringue Roulade with Raspberries is a delicious dessert that combines the classic flavours of a traditional Raspberry Roulade with the added crunch and nuttiness of toasted hazelnuts. The meringue is made by whipping egg whites and sugar to a glossy and stiff consistency, then baking until golden. Once cooled, it is filled with whipped cream and fresh raspberries, rolled up into a roulade shape, and chilled before serving.
This recipe slightly differs from a Raspberry Roulade since it adds toasted hazelnuts into the meringue. The addition of hazelnuts adds a delightful crunch and nutty flavour to the dessert, elevating it to a whole new level of deliciousness.
Ingredients
- Sunflower oil for greasing
- Eggs – 4 large egg whites
- Sugar – 1 cup granulated sugar
- Hazelnuts – 1/3 cup toasted hazelnuts, chopped
- Heavy cream – 1 1/4 cups heavy cream, whipped
- Raspberries – 7 oz (200g) fresh raspberries
How to make Mary Berry Raspberry Roulade
- Preheat oven and grease Swiss roll pan. Begin by preheating your oven to 400°F (200°C). Lightly grease the Swiss roll pan and line it with parchment paper.
- Prepare the hazelnut meringue. 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.
- Bake the meringue. 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.
- Let it cool. 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.
- Spread whipped cream and raspberries. 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.
- Serve. When you’re ready to serve, unwrap the roulade and slice it into individual portions. Enjoy your delightful hazelnut and raspberry roulade!
Tips
- Ensure that the bowl used for whipping the egg whites is clean and free from 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.
- Be careful when spreading the meringue mixture into the pan to maintain an even layer.
- Allow the meringue to cool for approximately 10 minutes before adding the whipped cream and raspberries to prevent them from melting.
- Chill the roulade thoroughly before serving to ensure it holds 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.
How to serve Mary Berry Hazelnut Meringue Roulade with Raspberries?
- Serve chilled: This Mary Berry Hazelnut Meringue Roulade with Raspberries is best served chilled.
- For an elegant presentation: 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.
Storage 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.
You might like more…
- Mary Berry Raspberry Jam
- Mary Berry Raspberry and Apple Muffins
- Mary Berry Raspberry Jam Buns
- Mary Berry Panna Cotta with Raspberry Coulis
- Mary Berry Swiss Roll with Raspberry Jam Filling
Mary Berry Hazelnut Meringue Raspberry Roulade
The Hazelnut Meringue Roulade with Berries, a timeless dessert, receives a delightful twist in my rendition. I've introduced finely chopped roasted hazelnuts, infusing this dessert with a delightful nutty essence that harmonizes beautifully with the presence of raspberries and cream."
Ingredients
- sunflower oil for greasing
- 4 large egg whites
- 1 cup granulated sugar
- 1/3 cup toasted hazelnuts chopped
Filling
- 1 1/4 cups heavy cream whipped
- 7 ounces 200g fresh raspberries
Instructions
- Preheat oven and grease Swiss roll pan. Begin by preheating your oven to 400°F (200°C). Lightly grease the Swiss roll pan and line it with parchment paper.
- Prepare the hazelnut meringue. 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.
- Bake the meringue. 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.
- Let it cool. 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.
- Spread whipped cream and raspberries. 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.
- Serve. When you're ready to serve, unwrap the roulade and slice it into individual portions. Enjoy your delightful hazelnut and raspberry roulade!
Notes
Special equipment 9 x 13in (22 x 33cm) Swiss roll pan
