Top Tip
Fold fresh strawberries into the custard mix for an extra fruity boost.
Hazelnut Meringue Roulade
Desserts
Food
A showstopper dessert that will make an impact with customers
10 Servings
Ingredients
5 egg whites
320g caster sugar
50g hazelnuts, finely chopped
500ml whole milk
75g Birds® Chocolate Flavour Custard Powder
20g grated chocolate, to garnish
Strawberries, to garnish
10g icing sugar, to garnish
Method
- Lightly grease a 23cm x 33cm Swiss roll tin and line with parchment. Preheat oven to 200C.
- Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add 280g sugar, a teaspoon at a time, and whisk well on high between each addition. Whisk until very stiff and glossy.
- Spread the mixture into the tin, sprinkle with the chopped hazelnuts. Bake for about 8 mins until golden-brown. Lower the oven to 160C and bake for 15 mins more until firm to the touch.
- Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 mins.
- Custard: pour 150ml milk into a bowl. Add 40g sugar and the custard powder and whisk well until there are no lumps.
- Pour the rest of the milk into a pan and heat to just below boiling.
- Pour the sugar mix into the pan and whisk. Keep whisking on the heat until thick and begins to boil. Set aside to cool.
- Spread cooled custard over the meringue, then roll into a log. Sprinkle with grated chocolate, chopped strawberries and a dust of icing sugar.
