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!