Hazelnut and Coffee Roulade

A community recipe by Kajagoogoo

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.

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.

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.