Blackberry & Hazelnut Roulade

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

Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Author thebakingexplorer

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

If you like this, check out more of my Swiss Roll recipes!

19 comments / Add your comment below

  1. this looks so good! I love a meringue roulade – so light and delicious. I could eat most of that right now or pudding lol!
    thank you for linking up xx

  2. I think there is a lot of confusion after Bake Off. Swiss rolls should not crack. Roulades often do because they have less or no flour. But anyway I have yet to make a merginue roulade and this one looks delicious wish it had been posted before my blackberries were finished as I love the flavour combination. It looks great too.

  3. There is something particularly yummy about a light, airy meringue roulade. This one looks delicious. Love the blackberries in there….. not sure I have seen a blackberry roulade before…. sounds lovely x

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