Hazelnut Meringue Roulade

Ingredients

4ea               Medium egg whites

225g             Sugar

100g             Toasted, skinned hazelnuts, finely chopped (divided)

1-1/2C Heavy cream (350ml)

3T                 Chocolate hazelnut spread

25g               Dark chocolate grated finely

Process for the meringue

Preheat the oven to 355F

Line a 11 x 15inch shallow baking tin with parchment

Whisk the egg whites until they form firm peaks

Whisk in 1/2 the sugar a spoonful at a time whisking well between each addition to make sure that the sugar is fully incorporated

Lightly fold in the rest of the sugar to make a stiff, glossy, meringue

Spread the meringue evenly on the parchment

Sprinkle 75g chopped hazelnuts over the meringue

Bake for 15 – 20 minutes until risen, slightly golden, and set

With a sharp knife, cut around the edges to loosen the meringue

Carefully invert the meringue onto another piece of parchment paper, nut side down

Peel away the lining paper and let cool completely

For the filling

Whip the cream until it holds soft peaks

Beat the chocolate spread in another bowl until it is soft

Lightly fold the chocolate spread into the whipped cream

Final assembly

Spread the chocolate cream on top of the cooled meringue, leaving a 1/4 in margin at each edge

Sprinkle the grated chocolate over the cream

Sprinkle the remaining chopped hazelnuts over the cream

Using an offset spatula, make an indentation across the width of the meringue, about 1/2 to 3/4 of an inch from one of the short ends (this makes it easier to start rolling)

Using the parchment paper to help, roll up the roulade from the short end. Don’t worry if it cracks a little

Carefully transfer the roulade to a rectangular serving plate or board and serve soon