This Blackberry & Hazelnut Roulade is a meringue roulade filled with whipped cream, blackberries and chopped hazelnuts. It’s rolled like a swiss roll and has a lovely rustic appearance. I’ve never had this type of roulade before I made this and it is gooooood! The meringue is really light, soft in the middle with a crunchy outside. I definitely plan on making this again, and it’s so customisable as you can fill it with different fruits and flavours.
Step by step…
I started by whisking up egg whites until stiff peaks formed. I then added caster sugar with the mixer still going. Finally I added cornflour and cider vinegar and mixed it in.
I poured the mixture out onto a lined baking tray and smoothed it out.
It baked on 160C/140C Fan/320F/Gas Mark 3 for 25 minutes.
When the roulade came out of the oven, I let it cool for 5 minutes in the tin while I prepared a sheet of baking paper dusted with icing sugar.
I tipped the roulade out onto the icing sugar and left it there to cool fully.
When it was cool I whipped up double cream with vanilla extract and spread it all over the roulade. I reserved a small amount of cream for decorating the top.
I sprinkled over some chopped roasted hazelnuts, about 30g.
Then I covered it with blackberries, for any large ones I cut them in half.
I made a coulis for drizzling over the roulade by using a hand blender to mix icing sugar with blackberries.
I gently and slowly rolled up the roulade. Then I used the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts.
Recommended equipment & ingredients*
|Swiss Roll tin||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Hand blender|
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Blackberry & Hazelnut Roulade
Meringue roulade with blackberry coulis and roasted hazelnuts
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
Pre-heat your oven to 160C/140C Fan/320F/Gas Mark 3. Line a large baking tray with baking paper
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
Pour the mixture out onto the tray and smooth it out. Bake it for 25 minutes
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
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
Sprinkle over the chopped roasted hazelnuts then cover it with blackberries, cut any large ones in half
Make a coulis by using a hand blender to mix 3 heaped tbsp icing sugar with 75g blackberries
Gently and slowly roll up the roulade
Use the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts. Drizzle over the coulis when serving
Serve immediately, or refrigerate and eat within 2 days