Print

Blackberry & Hazelnut Roulade

Servings 8

Ingredients

For the meringue

  • 140 g (approx 4 large eggs) Egg whites
  • 200 g Caster sugar
  • 1 tsp Cornflour
  • 1 tsp Cider vinegar

For the filling

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 30 g Chopped Roasted Hazelnuts
  • 125 g Blackberries

For the blackberry coulis

  • 3 tbsp Icing sugar
  • 75 g Blackberries

Instructions

  1. Pre-heat your oven to 160C/140C Fan/320F/Gas Mark 3. Line a large baking tray with baking paper

  2. Whisk up the egg whites using an electric mixer until stiff peaks form. Add the caster sugar a spoonful at a time with the mixer still going. Then add the cornflour and cider vinegar and mix in

  3. Pour the mixture out onto the tray and smooth it out. Bake it for 25 minutes

  4. Let it cool for 5 minutes in the tin and prepare a sheet of baking paper dusted with icing sugar. Tip the roulade out onto the icing sugar and leave it to cool fully 

  5. When it is cool, whip up the double cream with the vanilla extract and spread it all over the roulade. Reserve a small amount of cream for decorating the top

  6. Sprinkle over the chopped roasted hazelnuts then cover it with blackberries, cut any large ones in half

  7. Make a coulis by using a hand blender to mix 3 heaped tbsp icing sugar with 75g blackberries

  8. Gently and slowly roll up the roulade

  9. Use the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts. Drizzle over the coulis when serving

  10. Serve immediately, or refrigerate and eat within 2 days