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Hazelnut and Cherry Meringue Roulade

This meringue roulade has a soft inner texture and the chocolate biscuits give it an extra crunch along with the outer crunchy coating of hazelnuts. The fruit and yogurt can be easily changed to give variation according to the season for example raspberries or strawberries with a raspberry or strawberry yogurt in the filling.

Total Time

1 hour plus 1 hour cooling

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Serves

Ingredients Method

A bit of this, a bit of that

4 large egg whites
225g caster sugar
3 – 4 chocolate topped cookie style biscuits, each broken into about 10 pieces
25g chopped hazelnuts
For the filling:
150ml Onken Cherry Yogurt
150ml double cream, whipped
200g cherries, pitted

Made with Onken Cherry

450g

Step-by-step

1 Preheat the oven 180˚C/160°C Fan/Gas Mark 4
2 Line a ‘Swiss roll’ tin 23cm x 32cm with greaseproof paper or baking parchment.
3 Whisk the egg whites using an electric whisk until lightly peaked, gradually add the sugar, a little at a time at high speed. Whisk until stiff and all the sugar is added.
4 Gently fold in the biscuit pieces and then pile the mixture into the tin.
5 Spread the meringue mixture over the tin to flatten, sprinkle with the roasted hazelnuts.
6 Place in the middle of the preheated oven and cook for 40 minutes until golden in colour and firm to the touch. Remove and allow to cool.
7 Turn the meringue base, hazelnut side down onto a large sheet of greaseproof paper. Remove the paper from the cooked meringue.
8 Combine together the whipped cream and the Onken Cherry Yogurt and spread over the meringue, spoon on the cherries and roll from the long end to form the roulade. Use the greaseproof paper to roll the meringue by pulling it up and over as you roll.

Cooks Tip: Other flavoured yogurts and fruits could be used in this recipe.
9 Chill before serving.