Hazelnut and raspberry roulade
This is a light and refreshing dessert that’s ideal for summer as it keeps really well for up to three days in the fridge. It just so happens to be gluten-free, too.
50 MINUTES + COOLING + CHILLING | SERVES 6-8 | EASY
vegetable oil for the tin
egg whites 180g (about 6)
cream of tartar ¼ tsp
caster sugar 80g
icing sugar 50g
hazelnuts 65g, roasted, coarsely chopped
ground almonds 50g
double cream 280ml
icing sugar 30g, plus extra for dusting
lemon ¼, juiced
1 For the hazelnut dacquoise, heat the oven to 170C/fan 150C/ gas 3. Oil a 20cm x 30cm baking tray and line with baking paper.
2 Put the egg whites and cream of tartar in a clean bowl, and, using an electric whisk, beat until the mixture looks light and fluffy, and holds peaks. Add the caster sugar and a pinch of salt, and continue to beat until stiff peaks form. Add the icing sugar, 45g of the chopped hazelnuts and all the ground almonds, and fold together using a spatula, keeping in as much air as possible.
3 Spread the mixture evenly over the prepared baking tray and bake for 15-17 minutes or until golden and dry to the touch. Cool on the tray for a few minutes, then use the baking paper to help you turn it out onto a wire rack. Cool completely.
4 For the raspberry cream, whip the double cream in a large bowl until thickened and soft peaks just hold. In a separate bowl, gently mash the raspberries with the icing sugar and lemon juice. Add the raspberries to the double cream and beat together gently until the mixture holds soft peaks.
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