Mary Berry’s Hazelnut Meringue Roulade is a sophisticated, yet approachable dessert that brings together the best of light, airy meringue and the rich, toasty flavors of roasted hazelnuts. It’s a rolled cake that features a crispy, caramelized meringue shell on the outside, while the inside is filled with a soft and fluffy whipped cream or mascarpone filling, often paired with a slight tanginess from lemon or other fresh fruits. This roulade is visually stunning, with its pale golden hues and delicate swirls, making it a showstopper at any dinner party or festive gathering. The combination of textures – crunchy meringue and creamy filling – along with the nutty richness of the hazelnuts, makes it a heavenly treat.
The recipe itself, made famous by Mary Berry, is celebrated for its simplicity and versatility. While it appears like a complicated creation, the technique involves a few straightforward steps that any home baker can follow. The recipe offers a perfect balance of sweetness and nuttiness, with the meringue’s crispy texture contrasting beautifully against the smooth cream filling. Its elegant appearance, coupled with a delicious, melt-in-your-mouth experience, makes it one of those iconic desserts that are both timeless and utterly delightful.
Mary Berry’s Hazelnut Meringue Roulade Recipe
Ingredients Needed
For the Hazelnut Meringue Roulade, you’ll need a selection of key ingredients that form the base of this delicate dessert. Here’s what you’ll need:
Meringue
- Egg whites (6 large): The foundation of the meringue. Egg whites, when beaten to stiff peaks, create the light and airy texture needed for a successful roulade.
- Caster sugar (300g): This fine sugar dissolves easily into the egg whites, ensuring the meringue holds its structure and has a glossy, smooth finish.
- Hazelnuts (100g): Ground hazelnuts provide the nutty flavor and crunchy texture that is characteristic of this roulade. Roasting the hazelnuts beforehand enhances their flavor, giving the meringue an extra depth of nuttiness.
- Cornflour (1 tsp): Cornflour helps stabilize the meringue and ensures it stays firm and doesn’t collapse when baked.
- White wine vinegar (1 tsp): The vinegar helps to set the meringue and makes it more stable, so the structure doesn’t fall apart.
Filling
- Double cream (250ml): This rich, thick cream is whipped to a soft peak and forms the creamy filling. You can also use mascarpone or a combination of the two for a more indulgent filling.
- Icing sugar (2 tbsp): A small amount of icing sugar sweetens the cream just enough without overpowering the delicate flavor of the meringue and hazelnuts.
- Vanilla extract (1 tsp): For a hint of sweetness and aromatic flavor in the filling.
- Lemon zest (1 tsp, optional): A little bit of lemon zest adds a refreshing and zesty contrast to the richness of the meringue and cream.
These ingredients come together to create the perfect balance of textures and flavors that make Mary Berry’s Hazelnut Meringue Roulade so exceptional.
Equipment Needed
Making a roulade can seem daunting, but having the right equipment will ensure that your meringue comes out just right and your roulade rolls beautifully. Here’s a list of what you’ll need:
- Baking tray (roughly 30 x 25 cm): A large flat baking tray allows the meringue to spread out evenly and bake to a crisp.
- Parchment paper: Line your baking tray with parchment paper to prevent the meringue from sticking. This is crucial for the roulade’s easy release.
- Electric mixer (hand or stand mixer): Whisking egg whites to stiff peaks by hand can be time-consuming and exhausting. An electric mixer speeds up this process, ensuring a stable and glossy meringue.
- Large mixing bowl: For whipping your egg whites and mixing the meringue ingredients.
- Spatula: To gently fold the ground hazelnuts into the meringue mixture without deflating it.
- Sharp knife: Used for trimming the edges of the meringue after baking and slicing the roulade after it’s rolled.
- Cling film or a clean tea towel: To help roll the meringue without it cracking when it cools.
- Sifter (optional): If you’re using icing sugar in the filling, sifting helps to avoid lumps in the cream.
Having these tools ready will help you streamline the process and achieve the perfect roulade without too much stress.
Instructions To Make Mary Berry’s Hazelnut Meringue Roulade
Step 1: Prepare The Hazelnuts
Preheat your oven to 160°C (140°C fan) / 325°F. Spread the hazelnuts in a single layer on a baking sheet and toast them for about 10-12 minutes, or until they are golden and fragrant. Keep a close eye on them as they can burn quickly. Once roasted, let them cool, then roughly chop or grind them in a food processor until they are finely ground but not a powder.
Step 2: Make The Meringue
In a large, clean bowl, whisk the egg whites with a hand or stand mixer on medium speed until soft peaks form. Gradually add the caster sugar, a spoonful at a time, while continuing to whisk. Once all the sugar is incorporated, increase the mixer speed to high and continue whisking until the mixture forms stiff, glossy peaks. You should be able to hold the bowl upside down without the meringue falling out.
Add the ground hazelnuts, cornflour, and white wine vinegar to the meringue mixture. Gently fold them in using a spatula, being careful not to deflate the meringue.
Step 3: Bake The Meringue
Line your baking tray with parchment paper and spread the meringue mixture evenly on the tray. Bake in the preheated oven for 25-30 minutes, or until the meringue is lightly golden and crispy on the outside. The meringue should feel firm to the touch.
Once baked, remove it from the oven and allow it to cool for about 10 minutes. While it’s cooling, place a piece of cling film or a clean tea towel on a flat surface.
Step 4: Roll The Meringue
Turn the meringue out onto the prepared cling film or towel, peeling off the parchment paper. Carefully roll the meringue up (like a Swiss roll), starting from one of the short edges. Let the roulade cool completely while rolled up to maintain its shape.
Step 5: Make The Filling
While the meringue cools, whisk the double cream, icing sugar, and vanilla extract together in a mixing bowl until soft peaks form. If desired, fold in a teaspoon of lemon zest for added brightness.
Step 6: Assemble The Roulade
Once the meringue is cool, gently unroll it. Spread the whipped cream evenly over the surface, leaving a small border at the edges. Carefully re-roll the meringue into a tight roulade, using the parchment paper or towel to help guide it without cracking.
Step 7: Serve And Enjoy
Transfer the roulade to a serving platter and dust with icing sugar or cocoa powder. Slice it carefully and serve immediately, allowing the meringue and filling to shine in their full glory.
Tips And Tricks
- Ensure your bowl is grease-free: Any trace of oil or fat can prevent the egg whites from whipping properly. Make sure your mixing bowl is perfectly clean and dry before whisking.
- Fold gently: When incorporating the ground hazelnuts and other ingredients into the meringue, fold gently to preserve the air you’ve whipped into the egg whites. This will keep your meringue light and airy.
- Cool the meringue on a flat surface: Allow the meringue to cool completely before unrolling it, as it will be more likely to crack if it’s not fully cooled.
- Chill the filling: If you find your whipped cream softens too much, chill it for a few minutes before spreading it on the meringue.
- Use a serrated knife to slice: When cutting the roulade, a serrated knife works best to avoid squashing the delicate layers.
Mary Berry’s Hazelnut Meringue Roulade is a masterpiece of simplicity, elegance, and flavor. It’s a dessert that might look like it belongs in a high-end patisserie, but with a little practice, it’s something any home baker can create. The combination of crisp, nutty meringue and soft, rich filling is absolutely irresistible. Perfect for any occasion – from festive meals to afternoon teas – this roulade is a true showstopper. So, next time you’re looking to impress with something both beautiful and delicious, give this recipe a go. With its timeless appeal, you’ll find it’s one of those desserts people will rave about long after the last bite.
Easy Recipe Variations For Mary Berry’s Hazelnut Meringue Roulade
Mary Berry’s Hazelnut Meringue Roulade is a show-stopping dessert that combines the lightness of meringue with the richness of hazelnuts, creating a beautifully balanced treat. While the original recipe is a classic, there are plenty of fun and easy variations you can experiment with to personalize this dessert to your tastes or dietary preferences.
1. Chocolate Hazelnut Meringue Roulade
If you’re a fan of chocolate, this variation will make your taste buds dance. Simply add cocoa powder to the meringue mix, and replace a portion of the ground hazelnuts with finely chopped dark chocolate or chocolate chips. For the filling, you can opt for a rich chocolate ganache or even whipped cream folded with cocoa powder for a deep, velvety flavor. This version adds a decadent, chocolaty twist while keeping the light, airy texture of the meringue.
2. Coffee Hazelnut Roulade
For a slightly more sophisticated take, coffee can add a wonderful depth of flavor. Add instant espresso powder or finely ground coffee to the meringue mixture, and pair the roulade with a coffee-infused whipped cream. You could also drizzle some coffee syrup over the meringue before rolling it up to create a more intense coffee flavor that complements the earthy hazelnuts beautifully.
3. Citrus Hazelnut Roulade
If you want a lighter, fresher variation, adding citrus elements can bring a delightful contrast to the richness of the hazelnuts. Zest some orange, lemon, or even lime into the meringue to give it a burst of freshness. For the filling, a citrus-infused cream (think orange zest whipped into mascarpone or cream cheese) can balance out the sweetness of the meringue. A sprinkle of candied citrus peel on top will add both texture and a pop of color.
4. Vegan Hazelnut Meringue Roulade
For those following a plant-based diet, there’s no need to miss out on this delicious roulade. Replace the egg whites with aquafaba, the liquid from canned chickpeas, which can be whipped into stiff peaks just like egg whites. Ensure that the rest of the ingredients are also vegan-friendly, such as using a dairy-free whipped cream alternative or coconut cream for the filling. Ground almonds or coconut can be substituted for hazelnuts if you’re looking to experiment further with different nut flavors.
5. Berry Hazelnut Roulade
For a summer twist, add mixed berries to the filling. Fresh raspberries, strawberries, or blueberries work wonderfully with the creamy texture of the meringue. You can mix the berries into the cream or layer them inside the roulade for added texture and color. A touch of fruit puree or berry compote on top can further enhance the berry flavor, making it the perfect dessert for a sunny afternoon.
Storing Leftovers
While it’s tempting to finish every last crumb of this indulgent dessert, if you happen to have leftovers, storing them correctly ensures that you can enjoy it for a few days more.
- Room Temperature Storage: If you’ve only made the roulade recently and plan to eat it within a day or two, you can store it in an airtight container at room temperature. The meringue will lose its crispness over time, but it will still be delicious with a slightly chewy texture. Keep the roulade in a cool, dry place to prevent any moisture from affecting the texture.
- Refrigeration: If you’ve got leftover roulade with filling, especially one that contains whipped cream or dairy-based fillings, it’s best to store it in the fridge. Wrap the roulade tightly in plastic wrap and then place it in an airtight container. This will help preserve the meringue’s structure and prevent the filling from spoiling. While refrigeration will keep it safe for a few days, the meringue will begin to soften as it absorbs moisture from the filling, so it’s best enjoyed within 2-3 days.
- Freezing Leftovers: Freezing meringue-based desserts can be a little tricky due to the meringue’s delicate texture. However, if you want to store the roulade for longer, you can freeze it. First, slice the roulade into individual servings and wrap each piece in plastic wrap before placing them in a freezer-safe bag or container. To thaw, remove the roulade from the freezer and let it come to room temperature for about an hour. The meringue may lose some of its crispness, but it will still be delicious.
What To Eat With Mary Berry’s Hazelnut Meringue Roulade?
The Hazelnut Meringue Roulade is delightful on its own, but pairing it with complementary sides can elevate the dessert experience. Here are a few ideas for what to serve with this delicious roulade:
1. Fresh Fruit Compote
A warm or chilled fruit compote is an excellent way to balance the sweetness and richness of the roulade. A mix of berries, apples, or even poached pears can provide a lovely tart contrast. Drizzle the compote over the roulade or serve it on the side for a refreshing bite that cuts through the creaminess of the filling.
2. Vanilla Ice Cream Or Sorbet
A scoop of creamy vanilla ice cream or a citrusy sorbet pairs beautifully with the light, airy roulade. The cold, creamy texture of the ice cream complements the meringue’s crispness, while the sorbet offers a refreshing contrast if you’re opting for a fruit-forward flavor. If you’re feeling adventurous, you could even pair it with a honeycomb-flavored ice cream or one infused with hazelnuts.
3. Whipped Cream With A Twist
While the roulade is already filled with a creamy texture, a dollop of lightly whipped cream with a touch of vanilla or almond extract can add another layer of indulgence. For a more decadent twist, try sweetened mascarpone or even a thick, tangy Greek yogurt for a lighter but still creamy complement.
4. Nut Brittle Or Candied Hazelnuts
If you’re looking for a little extra crunch to balance the softness of the roulade, serving it with some homemade nut brittle or candied hazelnuts can add texture and flavor. The caramelized sugar and toasted nuts will bring out the nutty profile of the roulade, enhancing the overall flavor experience.
5. Coffee Or Dessert Wine
To round off the dessert, serve a hot espresso, cappuccino, or a glass of dessert wine such as a sweet Moscato or a light, fruity Port. The rich, roasted flavors of coffee or the sweetness of dessert wines pair wonderfully with the meringue and the nutty filling, making your meal feel even more indulgent.
Conclusion
Mary Berry’s Hazelnut Meringue Roulade is a classic dessert that effortlessly combines elegance with simplicity. With its delicate meringue exterior, creamy filling, and crunchy hazelnuts, it’s a treat that can easily become the star of any occasion. From easy recipe variations like chocolate or coffee twists to storage tips and ideal pairings, there’s no end to the ways you can enjoy and customize this dessert. Whether you’re making it for a special celebration or just a weekend treat, Mary Berry’s roulade offers something for every sweet tooth. And when it’s time to store leftovers, you don’t have to worry about losing the beauty of this dessert-you’ll be able to enjoy it again in a few days!
FAQs
What Ingredients Do I Need For Mary Berry’s Hazelnut Meringue Roulade?
To make Mary Berry’s Hazelnut Meringue Roulade, you’ll need egg whites, caster sugar, ground hazelnuts, cornflour, white wine vinegar, double cream, and a bit of icing sugar. The hazelnuts give the meringue a delicious nutty flavor, and the cream adds richness, creating a perfect balance of textures.
How Do I Prevent My Meringue Roulade From Cracking When Rolling?
To prevent cracking, make sure the meringue is baked gently at a low temperature until it is crisp on the outside but still soft on the inside. When rolling the roulade, do it while the meringue is still warm, as it’s more flexible. Also, let the roulade cool slightly before rolling to avoid cracking. A tea towel dusted with icing sugar can also help absorb moisture and prevent sticking.
Can I Make The Hazelnut Meringue Roulade In Advance?
Yes, you can make the meringue base in advance and store it in an airtight container for up to 2 days. However, it’s best to assemble the roulade and add the filling just before serving to maintain the meringue’s crispness and avoid sogginess. The cream filling can also be prepared ahead and kept in the fridge.
