Quick & Easy

Chocolate meringue roll with coffee and hazelnut cream

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1.Preheat the oven to 150ºC fan bake. Line a large flat tray with baking paper.
2.In a clean electric beater bowl, whip the egg whites for 2-3 minutes until soft and foamy, then gradually add the caster sugar in a slow, steady stream, beating for about 8-10 minutes until stiff, white and glossy.
3.Reduce speed on the beater and add the vanilla paste, vinegar and cocoa mixture. Beat just until evenly mixed. Remove from the beater and spread onto tray in a rectangle, approximately 24cm x 30cm.
4.Bake for 8 minutes, then rotate the tray and bake for 8-10 minutes more until puffed and spongy to the touch. Allow to cool for 20 minutes. (It will deflate, but once rolled, it will regain its splendour!)
5.Meanwhile, beat the cream to soft peaks, then add in the combined coffee, icing sugar and water, and whisk to form medium peaks.
6.Lay a large sheet of tin foil on the bench and cover with a sheet of baking paper. Carefully flip the meringue onto the paper and peel off the baking paper it was cooked on so you are looking at the underside of the meringue.
7.Spread with the coffee cream, leaving a 3cm boarder. Sprinkle with hazelnuts. Carefully use the baking paper and tin foil to roll up the longest side of the meringue into a roll, being careful not to push the filling out. (I know it sounds scary, but you can reshape it a bit once it’s rolled and tuck the tin foil ends over to enclose the whole roll.)
8.Freeze for 6 hours or overnight. Remove from the freezer about 15 minutes before serving.
9.Serve on a platter and drizzle with melted chocolate, or simply decorate with Easter eggs and dust with icing sugar or cocoa.

This may look complicated, but it’s really easy to make. It looks stunning, and best of all, it can be made in advance and frozen until it’s ready to serve. Try different combinations of fillings, such as fresh berries and whipped cream, or replace the coffee with cocoa and use orange zest or almonds too.


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