I remember the first time I tried a roulade. It was at a family gathering, and my cousin had baked a beautiful meringue roulade that stole the show. The delicate sweetness, the crunchy exterior, the soft, velvety inside-it was a dessert I couldn’t forget. After that, I was determined to learn how to make my own, and that led me to Mary Berry’s Hazelnut Meringue Roulade. Her recipe was simple, yet the results were stunning. It’s the kind of dessert that makes people stop and take notice.
Now, every time I make it, the compliments are endless. There’s something magical about the combination of hazelnuts and meringue, and Mary Berry’s version is a perfect balance of both. This dessert isn’t just for special occasions-it’s an indulgence that elevates any meal. Let’s dive into the recipe and break it down step by step.
Mary Berry Hazelnut Meringue Roulade Recipe
Mary Berry’s Hazelnut Meringue Roulade is a classic, beloved for its elegance and flavor. The meringue has a satisfying crunch, while the whipped cream filling adds just the right amount of creaminess. The hazelnuts bring a nutty depth that’s absolutely irresistible.
- The Crunchy Meringue – This part of the roulade is crispy but delicate, almost like biting into a sweet cloud. The egg whites are whipped to perfection, creating a light, airy base for the filling.
- The Creamy Filling – A simple whipped cream filling pairs beautifully with the nutty meringue, softening it just enough to create a perfectly balanced dessert.
This dessert’s best feature is how impressive it looks when you roll it up and dust it with a little more powdered sugar. It’s almost like an edible gift.
Ingredients Needed
When I first read the ingredients list, I thought it might be a bit complex. But after gathering everything, it was clear that this recipe is far simpler than it first seems. Here’s what you’ll need:
- 4 large egg whites – These create the meringue base, so make sure they are at room temperature for better whipping.
- 250g caster sugar – Fine sugar that dissolves perfectly into the egg whites.
- 100g ground hazelnuts – This is the star of the dish, providing that rich, nutty flavor.
- 1 tsp vanilla extract – Just a hint of vanilla to enhance the flavor of the meringue.
- 300ml double cream – You need a thick, luxurious cream for the filling.
- Powdered sugar – For dusting the roulade once it’s rolled up, adding a final touch of sweetness and beauty.
- A few extra chopped hazelnuts – To sprinkle on top for a bit of texture and decoration.
Equipment Needed
Having the right tools makes all the difference. Luckily, you don’t need a huge array of fancy equipment. Here’s what I used:
- A large mixing bowl – You’ll need this for whipping the egg whites and mixing in the sugar.
- Electric mixer or stand mixer – This is essential for whipping the egg whites into stiff peaks. Doing it by hand would be quite the workout!
- Baking tray – A 33cm x 23cm (13’ x 9’) tray works perfectly for the meringue to bake evenly.
- Parchment paper – To line the tray and ensure the meringue doesn’t stick.
- Spatula – For spreading the meringue and smoothing out the filling.
- Sharp knife – For slicing the roulade once it’s done, cutting cleanly through the meringue.
How To Make Mary Berry Hazelnut Meringue Roulade?
The first time I made this roulade, I was nervous. I watched a few tutorials, read the recipe a dozen times, and still wasn’t sure if I could pull it off. But once I got started, I realized it was a straightforward process. Here’s how I do it:
- Preheat and Prepare the Tray – Start by preheating the oven to 180°C (160°C fan-assisted) or 350°F. Line the baking tray with parchment paper.
- Whip the Egg Whites – Using an electric mixer, whisk the egg whites until soft peaks form. Slowly add the sugar, one spoonful at a time, while continuing to whisk until stiff peaks form. This is the most important part-getting that glossy, stiff meringue.
- Add Hazelnuts and Vanilla – Fold in the ground hazelnuts and vanilla extract gently with a spatula. You don’t want to lose the air you’ve just whipped into the meringue.
- Spread the Meringue – Spoon the meringue onto the prepared tray and spread it out evenly. Make sure the layer is nice and smooth to avoid uneven baking.
- Bake – Place the tray in the oven for 20-25 minutes. The meringue should be golden and slightly firm to the touch.
- Cool the Meringue – Once baked, remove the meringue from the oven and let it cool for about 10 minutes. This is crucial because if you roll it while it’s too hot, it might crack.
- Whip the Cream – While the meringue cools, whip the double cream to soft peaks. You can sweeten the cream with a bit of powdered sugar if you like.
- Assemble the Roulade – Once the meringue is cool, place a clean sheet of parchment paper on the counter. Turn the meringue out onto it and carefully peel off the original paper. Spread the whipped cream evenly over the meringue, leaving a little space at the edges.
- Roll the Roulade – Start at one end and roll up the meringue carefully, using the parchment to help guide the roll. It might crack a little, but don’t worry-it’s part of the charm!
- Dust with Powdered Sugar and Serve – Dust the roulade with powdered sugar and sprinkle with the extra chopped hazelnuts. Slice and serve.
Recipe Variations
I’ve played around with this recipe a few times and found a couple of variations that work well:
- Chocolate Hazelnut – Add a couple of tablespoons of cocoa powder to the meringue for a chocolate version. Pair with a chocolate ganache filling for an extra indulgent treat.
- Berry Filling – Instead of plain whipped cream, mix in some fresh berries or fruit purée to add a tangy contrast to the sweet meringue.
- Nut-Free Option – If you have guests with nut allergies, simply skip the hazelnuts in the meringue and use a plain meringue base. You can still enjoy a lovely dessert!
What Goes Well With Mary Berry Hazelnut Meringue Roulade?
I’ve discovered that this roulade pairs beautifully with a variety of side dishes and beverages:
- Fruit – Fresh raspberries, strawberries, or even a fruit compote. The tartness cuts through the sweetness of the roulade.
- Coffee or Tea – A strong cup of coffee or Earl Grey tea balances the richness of the meringue.
- Ice Cream – Vanilla or hazelnut ice cream would complement the roulade perfectly for an extra creamy treat.
What I Have Learnt
Making the Hazelnut Meringue Roulade has taught me a lot. The biggest lesson is patience. The meringue needs time and attention to be whipped to the perfect texture. Rushing the process can lead to a soggy or cracked roulade, which I’ve learned the hard way! But most importantly, I’ve learned that baking isn’t about perfection-it’s about enjoying the process and sharing something you’ve created with others.
FAQs
What Are The Main Ingredients In Mary Berry’s Hazelnut Meringue Roulade Recipe?
The main ingredients in Mary Berry’s Hazelnut Meringue Roulade include egg whites, caster sugar, ground hazelnuts, double cream, and fresh berries. The meringue base is made by whipping egg whites with sugar until stiff peaks form, then folding in ground hazelnuts. The roulade is filled with whipped double cream and topped with fresh berries for garnish.
How Long Does It Take To Prepare Mary Berry’s Hazelnut Meringue Roulade?
Preparation for Mary Berry’s Hazelnut Meringue Roulade typically takes about 20-30 minutes to prepare the meringue and set it to bake. The total time, including baking and cooling, is around 2 to 3 hours, with an additional 10 minutes for assembling the roulade after the meringue has cooled completely.
Can I Make Mary Berry’s Hazelnut Meringue Roulade In Advance?
Yes, you can make Mary Berry’s Hazelnut Meringue Roulade in advance. The meringue base can be prepared a day ahead and stored in an airtight container. Once assembled with the cream and berries, it is best enjoyed on the same day to prevent the meringue from becoming soggy. However, the roulade can be refrigerated for up to 24 hours, but fresh cream should be added just before serving for optimal texture.