Mary Berry Hazelnut Meringue Roulade

This bake looks far fussier than it is. The first time I made it, I fully expected it to shatter into chaos when I rolled it. It didn’t—though it did crack a bit. But here’s the thing: with soft cream and berries inside and hazelnuts on top, even a cracked roulade looks elegant.

The outside is crisp, the inside is marshmallowy, and the raspberry cream with a splash of Baileys? It’s a proper showstopper with barely any effort.

WHY THIS ONE WORKS SO WELL

The sugar-to-egg-white ratio gives you that ideal chewy meringue texture—firm enough to roll, but still soft inside. The hazelnuts toast as they bake, the Baileys adds richness to the cream, and the raspberries cut through the sweetness. It’s one of those puddings where every spoonful hits a different note.

INGREDIENTS + WHY THEY MATTER

Egg Whites (5) – The structure of the meringue. Must be at room temp for full volume.
Caster Sugar (275g) – Dissolves into the whites to create glossy peaks and chew.
Roasted Hazelnuts (55g) – Crunch and nuttiness. I like them roughly chopped for texture.
Double Cream (300ml) – Lightly whipped so it spreads smoothly.
Baileys or Brandy (2 tbsp) – Adds warmth and richness to the filling.
Raspberries (225g) – Juicy and sharp to balance all that sweet meringue.
Butter (for greasing) – Just a little, to stop the meringue sticking to the tin.

MAKING IT YOURS (WITHOUT RUINING IT)

Swap raspberries for chopped strawberries or blueberries.
Use orange liqueur instead of Baileys for a citrusy twist.
Leave out the booze entirely and stir in a little vanilla extract.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meringue didn’t rise	Sugar added too fast	Add sugar one spoonful at a time while whisking
It cracked badly	Rolled it while warm	Always cool completely before filling and rolling
Cream ran everywhere	Overwhipped it	Stop at soft peaks—you want it spreadable

HOW TO MAKE MARY BERRY’S HAZELNUT MERINGUE ROULADE

1. Preheat oven to 200°C (180°C fan) / Gas 6. Grease and line a 33×23cm Swiss roll tin.
2. Whisk egg whites to stiff peaks. Add sugar slowly, whisking until glossy and thick.
3. Fold in two-thirds of the hazelnuts. Spread into tin and sprinkle with remaining nuts.
4. Bake for 12 minutes until pale cream, then reduce heat to 160°C (140°C fan) and bake another 20 minutes.
5. Cool for a few minutes, then turn out onto a fresh sheet of baking paper, nut side down. Peel off base paper and let cool completely.
6. Whip cream to soft peaks, stir in Baileys or brandy, then gently fold in raspberries.
7. Spread cream over meringue, right to the edges. Roll up from the long edge, using the paper to help.
8. Wrap in baking paper and chill for at least 1 hour to set. Unwrap and serve.

TIPS FROM MY KITCHEN

I always chop the hazelnuts roughly—fine ones get lost in the mix.
I roll the meringue with the help of a clean tea towel under the baking paper—it adds a bit of grip.
If the roulade cracks, I dust it with icing sugar and call it rustic—it still looks fab.

STORAGE + SERVING

Keeps: 2 days in the fridge, wrapped or sealed in a container.
Freezes: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.
Serve With: A few extra berries or a drizzle of raspberry coulis if you’re being fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen raspberries?
A: Fresh is best, but if using frozen, thaw and drain them first so the cream doesn’t go runny.

Q: What if my meringue cracks while rolling?
A: Totally normal—just go slowly. It’s soft inside, so a few cracks on the outside don’t matter.

Q: Can I make this a day ahead?
A: Absolutely! It actually slices better once it’s been chilled for a few hours.

Q: Is it very sweet?
A: It’s sweet, yes—but the raspberries and liqueur give it a nice balance.

Try More Recipes:

• Mary Berry Quickest Ever Lemon Meringue Pie
• Mary Berry Lemon Meringue Pie
• Mary Berry Banoffee Meringue Roulade