meringue roulade

Nutty meringue wrapped around a decadent chocolate mousse filling - this is set to become a firm family favourite. For more triple-tested recipes visit Goodhousekeeping.co.uk

Chocolate Hazelnut Meringue Roulade

oil,

g (3 ½oz) hazelnuts

225 g (8 ounces) golden caster sugar

200 g (7 ounces) dark chocolate

600 mL double cream

Dessert is sorted for your next gathering with the best Pavlova Roll you&#39;ll ever eat. Berries and whipped cream are rolled and encased in this easy meringue roulade - crispy on the outside, and soft on the inside - how it should be. Make ahead or on the day!

The BEST Pavlova Roll - Easy Meringue Roulade

sugar

cornstarch / cornflour

tsp vinegar

vanilla essence

vegetable oil

tsp icing sugar / powdered sugar (to coat baking paper)

300 ml thickened cream (heavy cream)

tbsp icing sugar / powdered sugar

strawberries

blueberries

tbsp chocolate shavings (or sprinkles)

whipped cream

Pre-heat

Pre-heat oven to 160°C / 320°F. Using a brush or paper towel, oil a baking tray then line with baking paper and smooth it out to the edges.

Using a mixer or beaters, whip egg whites on medium until you have soft peaks. Start to slowly pour in the caster sugar, then beat on high for 8-10 minutes until glossy and smooth. The sugar should be dissolved at this point.

Fold

Add cornflour, vinegar and vanilla essence and fold through on low until mixed through for around 30 seconds.

Spread

Spread meringue mixture out on the lined baking tray, leaving a 2cm / 1 inch gap around all sides. Bake for 14 minutes or until you see it begin to brown.

Line

Meanwhile, prepare another piece of baking paper the same size as the tray and powder with icing sugar.

Cool

Remove pavlova from the oven and flip out onto the powdered baking paper. Carefully peel and remove the original baking paper and allow the pavlova to cool completely (around half an hour).

Whip

Meanwhile, whip the thickened cream and icing sugar on high until thick and fluffy (around 1-2 minutes). Reserve around ½ cup of whipped cream for the topping. Slather the remaining cream onto the base of the pavlova. Top with half the blueberries and sliced strawberries.

Roll

Using the paper, begin to fold the pavlova up and away from you. You can roll the long edge for a longer roll, or roll the short edge for a taller but shorter roll. Once rolled into a roulade, with the edge on the bottom, use the baking paper to cover the roll, then wrap in a tea towel and place in the fridge to set for a minimum of 2-3 hours.

Once ready to serve, unwrap from the paper and place on a serving plate. Top with the reserved whipped cream, blueberries and strawberries, or any other toppings of your choice.

https://www.youtube.com/watch?v=mq3veE3RQkk

Dessert is sorted for your next gathering with the best Pavlova Roll you'll ever eat. Berries and whipped cream are rolled and encased in this easy meringue roulade - crispy on the outside, and soft on the inside - how it should be. Make ahead or on the day!

RECIPE STEPS
00:00 - How to Make Pavlova Roll
00:04 - Make the meringue
00:44 - Spread out on baking tray and bake until golden
01:23 - Whip the cream
01:39 - Roll up the roulade 
02:10 - Decorate and serve!

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Chocolate Hazelnut Meringue Roulade

The BEST Pavlova Roll - Easy Mering...

Top 2 meringue roulade recipes from across the web

The most viewed meringue roulade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Hazelnut Meringue Roulade

The BEST Pavlova Roll - Easy Mering...

The most viewed meringue roulade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine