Meringue Roulade with Raspberries
- 4 egg whites
- ½ cup superfine sugar
- 1 ¾ / 50 g chopped roasted hazelnuts
- 1 ½ cup heavy cream
- 7 oz / 200 g raspberries
- Preheat the oven to 400° F / 200° C. Put the egg whites into a clean bowl and whisk with a mixer on high speed until very stiff. Continue whisking, while gradually adding the sugar 1 tsp at a time, until very stiff and glossy consistency is reached.
- Spread the mixture into a 9 x 13 in / 23 x 33 cm jelly roll pan, lined with baking paper. Sprinkle the hazelnuts on top and bake for 8 mins or until golden. Remove from the oven and turn down on a sheet of baking paper. Unpeel carefully the baking paper from the base of the meringue and let cool for 10 mins.
- Meanwhile whip the cream. Spread it evenly on the cooled meringue and scatter the raspberries on top. With the help of the baking paper, roll the meringue up tightly along the long side to form a roulade, wrap it in the baking paper and chill. Cut into slices to serve.