I love meringue roulades because they are “messy” desserts. They are meant to crack when you roll them up and look a bit dishelvelled. So you don’t have to worry about it looking all neat and perfect. This Nutella Meringue Roulade is filled with gooey Nutella spread and whipped cream, drizzled with more yummy Nutella and decorated with Ferrero Rochers and chopped roasted hazelnuts.
Meringue roulades are like eating a cloud, a delicious sweet and creamy cloud. They’re so light and fluffy, and this one has the extra chocolatey taste of the Nutella too – heavenly! Roulades are great too if you’ve not made meringue before, because as I said earlier, there’s no pressure to make it look neat and it’s normal for it to crack.
How to make Nutella Meringue Roulade…
Using an electric mixer, whisk up the egg whites until soft peaks form, this means they are soft and bubbly looking, and when you tip the bowl they don’t move. Then, keeping the mixer running, add the sugar one spoonful at a time. Finally, add the cornflour and lemon juice, and mix for 3-4 minutes on a high speed until smooth, thick and glossy.
Spread the meringue out onto a lined baking tray and bake for 25 minutes until risen and just starting to colour. Prepare a piece of baking paper dusted with icing sugar.
When the meringue is baked, tip out the roulade onto the prepared baking paper. Remove the tin and baking paper it was baked with, and leave to cool fully.
When it’s cool, melt the Nutella slightly in the microwave to make it pourable, then drizzle over the meringue. Next, spread over the whipped cream. Roll up the meringue and place on your serving plate, decorate and serve.
Can you make the Nutella Meringue Roulade in advance?
The meringue can be made up to 2 days ahead. To store it, wait for it to fully cool, then roll up taking the baking paper with it (the clean baking paper dusted with icing sugar). Keep it in a airtight container in a cool place. It will not keep well in humid weather.
What can you do with the leftover egg yolks?
You can check out my post on Things To Do With Leftover Egg Yolks for recipe ideas. Or if you want to avoid any leftovers you can now buy cartons of egg whites only, which you can use for this recipe. I used Two Chicks egg whites, and Happy Egg is another brand I know of.
Tips for making the Nutella Meringue Roulade:
- Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your bowl down with lemon juice or white vinegar to ensure any traces of grease is removed.
- If you don’t have any lemon juice, you can replace it with 1/2 tsp cream of tartar.
- I chopped the Ferrero Rocher in half to decorate the roulade, but you could also put them on whole. Or you could decorate with Kinder Bueno pieces too.
- You don’t need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 25-29cm wide.
Recommended equipment & ingredients*
|Baking tray||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Piping bags|
|Stand mixer||Nutella spread|
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More Nutella recipes…
Nutella Meringue Roulade
For the meringue
- 5 Egg whites
- 1 tsp Cornflour
- 1 tsp Lemon juice
- 260 g Caster sugar
For the filling
- 80 g Nutella
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 45 g Nutella
- 25 g Chopped roasted hazelnuts
- 5 Ferrero Rochers cut in half
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a swiss roll tin or baking tray with baking paper. The one I used was a Wilton tray that is 33.7 x 29.5 cm
- Add the egg whites to the bowl of your electric stand mixer, or you can put them in a mixing bowl and use a hand held electric mixer. Whisk them until they are foamy and reach soft peaks stage – when you can tip the bowl up and they don’t move
- Keep the mixer running and add the caster sugar one spoonful at a time, then add the cornflour and lemon juice. Mix on a high speed for 3-4 minutes until thick and glossy, you want to be able to rub the meringue between your fingers and not be able to feel any sugar grains
- Spread the meringue out into the tin, and bake for 10 minutes. Then, turn the oven down to 140C Fan/160C/300F/GasMark 3 and bake for a further 15 minutes, or until risen and just starting to colour
- Before you take the roulade out of the oven, prepare a sheet of baking paper dusted with icing sugar
- Remove the roulade from the oven and tip it out onto the icing sugar covered baking paper, remove the tin and the paper it was baked with, then leave to cool
- Melt the Nutella for the filling by putting in the microwave for 10-20 seconds, and drizzle it over the meringue
- Whip up the double cream with the icing sugar and vanilla extract until thick
- Spread most of the double cream over the Nutella on the roulade (save a bit to decorate the top), then roll up the roulade, don’t worry about neatness or cracks – it's normal
- Place onto a serving plate, drizzle with more melted Nutella, dollop th remaining whipped cream down the centre, then add the Ferrero Rochers and chopped roasted hazelnuts
- Serve immediately, store any leftovers in the fridge and eat within 2 days
NB. This post is NOT sponsored by Nutella – I just love their product!
If you like this, check out more of my Dessert recipes!
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