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
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