This easy and delicious Mary Berry Hazelnut Meringue Roulade is a perfect dessert for any occasion. With its creamy raspberry filling, crunchy hazelnuts, and light meringue, it’s a simple yet impressive treat. You can easily customize with different liqueurs or fruits, making it a versatile, crowd-pleasing dessert!
Ingredients Needed
- Butter for greasing
- 5 egg whites
- 275g caster sugar
- 55g roasted hazelnuts, roughly chopped
- 300ml pouring double cream
- 2 tbsp Baileys cream liqueur or brandy
- 225g raspberries
How To Make Hazelnut Meringue Roulade
- Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 33 × 23cm (13 × 9in) Swiss roll tin with greased non-stick baking paper.
- Whisk the egg whites: In a large mixing bowl, whisk the egg whites using a mixer or electric whisk on full speed until they form stiff peaks. Gradually add the caster sugar, one heaped teaspoon at a time, while whisking continuously until the meringue is stiff, glossy, and all the sugar has dissolved.
- Fold in the hazelnuts: Carefully fold two-thirds of the chopped hazelnuts into the meringue mixture. Spread the meringue evenly into the prepared tin, and then sprinkle the remaining hazelnuts over the top.
- Bake the meringue: Bake the meringue in the preheated oven for 12 minutes until it is pale cream in colour. Then, reduce the oven temperature to 160°C/140°C Fan/Gas 3 and continue baking for another 20 minutes, or until the meringue is firm to the touch.
- Cool the meringue: Once baked, remove the meringue from the oven and leave it to cool for a few minutes. Carefully turn it out onto a sheet of non-stick baking paper, hazelnut side down. Peel off the paper from the base of the meringue and leave it to cool completely.
- Whip the cream: In a large bowl, whip the double cream to soft peaks. Stir in the Baileys or brandy, then gently fold in the raspberries until evenly combined.
- Assemble the roulade: Spread the raspberry cream evenly over the cooled meringue, reaching all the edges. Starting from one long side, carefully roll the meringue up tightly, like a Swiss roll.
- Chill the roulade: Wrap the rolled meringue in non-stick baking paper and chill it in the fridge for at least 1 hour to set.
- Serve the roulade: Once chilled, transfer the roulade to a serving plate, gently removing the baking paper before serving.
Recipe Tips
- Whisk the Egg Whites Properly: Make sure your egg whites are whisked to stiff peaks before adding sugar. This ensures a light and airy meringue, which is key to a perfect roulade.
- Use Room Temperature Eggs: For the best volume when whisking egg whites, use eggs that are at room temperature. Cold eggs don’t whip as well.
- Don’t Over-Bake: Keep a close eye on the meringue during baking. It should be pale and slightly firm, but not browned or too dry.
- Cool Completely Before Rolling: Let the meringue cool completely before you try rolling it, or it could crack. Cooling on non-stick baking paper makes it easier to remove.
- Be Gentle When Rolling: Roll the roulade slowly and gently to prevent the meringue from cracking. Make sure to start from the long edge for an even roll.
How To Store Leftovers
- Refrigerate: Wrap leftovers hazelnut meringue roulade in plastic wrap or store it in an airtight container in the fridge for up to 2 days.
- Freeze: Wrap leftovers hazelnut meringue roulade tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Nutrition Facts
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 50mg
- Potassium: 250mg
- Total Carbohydrate: 36g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 6g
Try More Mary Berry Recipes:
Mary Berry Hazelnut Meringue Roulade
Description
This easy and delicious Mary Berry Hazelnut Meringue Roulade is a perfect dessert for any occasion. With its creamy raspberry filling, crunchy hazelnuts, and light meringue, it’s a simple yet impressive treat. You can easily customize with different liqueurs or fruits, making it a versatile, crowd-pleasing dessert!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 33 × 23cm (13 × 9in) Swiss roll tin with greased non-stick baking paper.
- Whisk the egg whites: In a large mixing bowl, whisk the egg whites using a mixer or electric whisk on full speed until they form stiff peaks. Gradually add the caster sugar, one heaped teaspoon at a time, while whisking continuously until the meringue is stiff, glossy, and all the sugar has dissolved.
- Fold in the hazelnuts: Carefully fold two-thirds of the chopped hazelnuts into the meringue mixture. Spread the meringue evenly into the prepared tin, and then sprinkle the remaining hazelnuts over the top.
- Bake the meringue: Bake the meringue in the preheated oven for 12 minutes until it is pale cream in colour. Then, reduce the oven temperature to 160°C/140°C Fan/Gas 3 and continue baking for another 20 minutes, or until the meringue is firm to the touch.
- Cool the meringue: Once baked, remove the meringue from the oven and leave it to cool for a few minutes. Carefully turn it out onto a sheet of non-stick baking paper, hazelnut side down. Peel off the paper from the base of the meringue and leave it to cool completely.
- Whip the cream: In a large bowl, whip the double cream to soft peaks. Stir in the Baileys or brandy, then gently fold in the raspberries until evenly combined.
- Assemble the roulade: Spread the raspberry cream evenly over the cooled meringue, reaching all the edges. Starting from one long side, carefully roll the meringue up tightly, like a Swiss roll.
- Chill the roulade: Wrap the rolled meringue in non-stick baking paper and chill it in the fridge for at least 1 hour to set.
- Serve the roulade: Once chilled, transfer the roulade to a serving plate, gently removing the baking paper before serving.
Notes
- Whisk the Egg Whites Properly: Make sure your egg whites are whisked to stiff peaks before adding sugar. This ensures a light and airy meringue, which is key to a perfect roulade.
- Use Room Temperature Eggs: For the best volume when whisking egg whites, use eggs that are at room temperature. Cold eggs don’t whip as well.
- Don’t Over-Bake: Keep a close eye on the meringue during baking. It should be pale and slightly firm, but not browned or too dry.
- Cool Completely Before Rolling: Let the meringue cool completely before you try rolling it, or it could crack. Cooling on non-stick baking paper makes it easier to remove.
- Be Gentle When Rolling: Roll the roulade slowly and gently to prevent the meringue from cracking. Make sure to start from the long edge for an even roll.
Mary Berry Hazelnut Meringue Roulade