Hazelnut & almond meringue roulade

by Chetna Makan


For the caramel sauce:
90g salted butter
200g caster sugar
120ml double cream

For the meringue:
Whites of 5 large eggs
250g caster sugar
40g roasted flaked almonds

For the hazelnut praline:
175g caster sugar
100 hazelnuts, roasted and chopped

For the filling:
200ml double cream
200g mascarpone
3 tbsp ground hazelnut praline
A handful of roasted hazelnuts and almonds, chopped 


Heat the oven to 180C and line a 25 x 38cm shallow baking tin with baking parchment.

To make the caramel sauce, melt the butter and sugar in a saucepan over a low heat, watching carefully to make sure it doesn’t burn. Pour in the cream and heat gently until bubbling, stirring continually. Remove from the heat and leave to cool.

To prepare the meringue, whisk the egg whites with an electric whisk till the mixture forms soft peaks. Slowly add the sugar, 1 tbsp at a time, until you get a stiff and glossy mixture. Now lightly fold in the flaked almonds and spread the mixture evenly on the prepared tin. Bake for 20-25 mins, until nice and golden.

Place a large sheet of baking parchment on the work surface. Once the meringue is ready, invert the meringue onto the paper, bottom side up. Now carefully remove the lining paper and leave the meringue to cool completely.

To make the hazelnut praline, heat the sugar and 6 tbsp water in a pan. Once the sugar has dissolved, boil until it turns into caramel. Take it off the heat, quickly add the hazelnuts and spread the mixture out on lightly oiled baking parchment and let it cool completely. Once cool, grind it to a coarse powder.

For the filling, whisk the cream and mascarpone till it forms soft peaks. Add the ground praline and fold it all in. Spread the mixture on top of the cooled meringue, leaving the edges clear. Sprinkle the chopped hazelnuts over the cream.

Start rolling the meringue from the short side of the rectangle, using the parchment paper to help with the rolling. Carefully place it on the serving plate and drizzle the caramel sauce on top. Finish with a sprinkle of ground hazelnut praline and almonds.

Best eaten straight after assembling or frozen, well wrapped.

Recipe: Chetna Makan