Nutella Meringue Roulade

Light and fluffy meringue roll filled with Nutella and whipped cream

Course Dessert

Cuisine British

Keyword meringue

Prep Time 45

Cook Time 25

Total Time 1 10

Servings

Calories 376kcal

Author thebakingexplorer

Ingredients

For the meringue

5 Egg whites
260 g Caster sugar
1 tsp Cornflour
1 tsp Lemon juice or white vinegar

For the filling

80 g Nutella warmed
300 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract

For decoration

45 g Nutella warmed
25 g Chopped roasted hazelnuts
5 Ferrero Rochers cut in half

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a swiss roll tin or lipped baking tray with baking paper (grease it lightly to help it stick). The one I used was a Wilton tray that is 33.7 x 23.5 cm (13.25 x 9.25 inches)
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 and they don’t move (this takes about 3 minutes in my mixer on speed 6)
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 baking 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, an electric mixer is best for this
Spread most of the double cream over the Nutella on the roulade (save 5-6 tbsp to decorate the top if you like), 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 or pipe the 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

Video

Notes

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.
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.
Use room temperature egg whites for the meringue.
If you don't have any lemon juice, you can replace it with 1 tsp white vinegar or cider vinegar, or ½ tsp cream of tartar.
This recipe could also work with Biscoff spread!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition