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Hazelnut and Coffee Roulade

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love meringue in every way but this mix of nuts and coffee is unusual and a bit more grown up in taste.

I love meringue in every way but this mix of nuts and coffee is unusual and a bit more grown up in taste.

Ingredients

Serves: 6

Metric Cups

For the Meringue

  • 4 medium egg whites
  • 70 grams hazelnuts (ground, roasted and skinned)
  • 150 grams caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white wine vinegar

For the Filling

  • 2 teaspoons instant coffee
  • 225 grams mascarpone cheese
  • 2 tablespoons icing sugar

For the Meringue

  • 4 medium egg whites
  • 2 ounces hazelnuts (ground, roasted and skinned)
  • 5 ounces superfine sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white wine vinegar

For the Filling

  • 2 teaspoons instant coffee
  • 8 ounces mascarpone cheese
  • 2 tablespoons confectioners' sugar

Method

Hazelnut and Coffee Roulade is a community recipe submitted by Kajagoogoo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Prehat the oven to 220 degrees
  • Whisk the egg whites in a clean bowl until stiff. Whisk in half of the sugar until the whites go glossy. Fold in the remaing sugar, hazelnuts, vanilla and vinegar.
  • Spoon the mix onto a baking tray and spread to a rectangle roughly 20cm by 35 cms Place in the oven, then turn it down to 140 degrees, bake for 35-40 mins until the meringe is set and lightly golden Lay the meringue upside down on a large piece to baking paper on your work top and peel off the paper you cooked it on. Leave to cool for around 15 mins
  • Meanwhile disolve the instant coffee in the hot water and add to the marscarpone and icing sugar and mix well
  • Spread the coffee mix evenly over the meringue and starting at one short end roll up, using the baking paper as a lever. this will result in the ouside being crackled
  • Dust with icing sugar and serve
  • Prehat the oven to 220 degrees
  • Whisk the egg whites in a clean bowl until stiff. Whisk in half of the sugar until the whites go glossy. Fold in the remaing sugar, hazelnuts, vanilla and vinegar.
  • Spoon the mix onto a baking tray and spread to a rectangle roughly 20cm by 35 cms Place in the oven, then turn it down to 140 degrees, bake for 35-40 mins until the meringe is set and lightly golden Lay the meringue upside down on a large piece to baking paper on your work top and peel off the paper you cooked it on. Leave to cool for around 15 mins
  • Meanwhile disolve the instant coffee in the hot water and add to the marscarpone and confectioners' sugar and mix well
  • Spread the coffee mix evenly over the meringue and starting at one short end roll up, using the baking paper as a lever. this will result in the ouside being crackled
  • Dust with confectioners' sugar and serve
  • Additional Information

    I have made mini pavlovas with the same mix baked in little circles, approx 6 cms for around 40 mins. I then put a dollop of the coffe mix on top and top with a whole roasted hazelnut. this works well as party food.

    I have made mini pavlovas with the same mix baked in little circles, approx 6 cms for around 40 mins. I then put a dollop of the coffe mix on top and top with a whole roasted hazelnut. this works well as party food.

    Tell us what you think