Method

Pre-heat oven to 160C (fan oven) and line a rectangle baking sheet with baking paper

Tip roasted hazelnuts into food processor or pestle and mortar and crush to a fine powder

Blend together the cornflour, vanilla and vinegar to make a paste, then whisk egg whites to stiff peaks

Whisk the sugar in bit by bit, then add in paste until all sugar and corn flour paste are incorporated

The meringue should be very thick and glossy at this stage

Lightly fold in hazelnuts until only just mixed in, it is best to do this by hand so as not to over whisk

Spoon mixture into baking tray and spread evenly with pallet knife or back of spoon

Bake for about 25mins until meringue is pale and golden

Allow meringue to cool slightly then turn onto baking paper dusted with icing sugar

Remove bottom baking paper and allow to cool further before filling

Whisk cream until soft peaks form,  spread over meringue, top with raspberries

Take edge of baking paper closest to you and fold meringue over, using the baking paper pull away from you to furthest edge until you have a nice roll

Transfer onto serving plate and enjoy!