Mary Berry Roulade | Raspberry and Hazelnut Meringue Roulade
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!