Ingredients
- 75g Roasted Hazelnuts
- 1tsp Cornflour
- 1tsp Vanilla Extract
- 1tsp White Wine Vinegar
- 4lg Egg Whites
- 150g Caster Sugar
To Fill
- 1 Punnet raspberries
- 300ml Double Cream
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!