Mary Berry Hazelnut Meringue Roulade Recipe [Tips & Tricks]

If you’re in the mood to impress your friends and family with something both delicious and elegant, then you should definitely try Mary Berry’s Hazelnut Meringue Roulade. This recipe combines the light, airy texture of meringue with the rich, nutty flavor of hazelnuts, creating a dessert that’s as beautiful to look at as it is to eat.

Whether you’re hosting a special occasion or simply craving something indulgent, this roulade offers a perfect balance of sweetness and crunch, and Mary Berry’s classic techniques ensure you’ll achieve perfect results every time. Plus, it’s surprisingly easy to make for such a show-stopping treat!.

Mary Berry Hazelnut Meringue Roulade Recipe

Ingredients Needed

Creating Mary Berry’s Hazelnut Meringue Roulade requires a precise balance of sweet, nutty, and creamy elements, all coming together in a delectable dessert that is both visually stunning and irresistible to the taste buds. Here’s a detailed breakdown of the ingredients needed for this elegant treat:

1. Egg Whites – The foundation of a meringue, egg whites are whisked to create the fluffy, airy texture of the roulade. Be sure to separate the eggs carefully, avoiding any yolk contamination, as this can prevent the whites from reaching their full potential.

2. Caster Sugar – This ultra-fine sugar helps in stabilizing the meringue. It dissolves easily into the beaten egg whites, giving the meringue a smooth texture and allowing it to hold its shape when baked.

3. Cornflour – Often used in meringue recipes, cornflour helps to create a more delicate, slightly chewy interior to the meringue, balancing the crisp outer shell.

4. White Wine Vinegar – A small amount of vinegar is essential in meringue recipes, as it helps stabilize the egg whites, ensuring they don’t collapse during baking. It also adds a subtle tang that enhances the sweetness of the meringue.

5. Ground Hazelnuts – The defining flavor of this roulade, ground hazelnuts are mixed into the meringue to impart a lovely nutty flavor and texture. They also help add richness to the overall dessert.

6. Double Cream – To fill the roulade, double cream is used for its rich and luxurious texture. It’s lightly whipped to provide a smooth and soft contrast to the crisp meringue.

7. Icing Sugar – For sweetening the cream filling, icing sugar is used. It helps prevent the whipped cream from becoming too runny and gives it a perfect sweetness.

8. Vanilla Extract – A splash of vanilla extract infuses the cream with a warm, aromatic flavor, which complements the meringue and hazelnuts beautifully.

9. Fresh Berries (Optional) – While not strictly necessary, fresh berries such as raspberries, strawberries, or blueberries can be used to garnish the roulade. They offer a tart contrast to the sweetness of the meringue and cream, as well as a pop of color that makes the roulade even more enticing.

Equipment Needed

To make Mary Berry’s Hazelnut Meringue Roulade, having the right equipment is key to ensuring the meringue and the final dessert come out perfectly. Here’s what you’ll need:

1. Electric Mixer – While you can whip egg whites by hand, an electric mixer makes the process much easier and more efficient. It ensures the egg whites are whipped to stiff peaks and the sugar is incorporated evenly.

2. Mixing Bowls – A large mixing bowl for whisking the egg whites and a separate bowl for combining the cream and any other filling ingredients. Use glass or metal bowls, as plastic can retain grease and interfere with the whipping process.

3. Baking Tray – A large, flat baking tray or sheet pan, lined with parchment paper, is necessary for baking the meringue. The parchment paper should be greased lightly to prevent sticking, and it should be shaped to fit the size of the roulade.

4. Spatula – A spatula is essential for spreading the meringue mixture evenly on the tray, and it will also help you roll the roulade neatly once baked.

5. Whisk – A hand whisk is useful if you need to gently combine ingredients or fold items in after the meringue is whipped.

6. Sifter – A sifter is used for adding icing sugar to the whipped cream, ensuring no lumps remain. It’s also used to dust the finished roulade with a light sprinkling of cocoa or icing sugar if desired.

7. Tea Towel – A clean tea towel is helpful for rolling up the meringue once it’s baked, allowing the roulade to cool in the rolled shape before it is filled.

8. Serving Plate – Once the roulade is completed, you’ll need a large serving plate to display the finished dessert. Choose one with enough space to accommodate the full roulade without crowding.

How To Make Mary Berry’s Hazelnut Meringue Roulade

Making this Hazelnut Meringue Roulade is a step-by-step process that requires a bit of precision but is ultimately very rewarding. Here’s how you can recreate this show-stopping dessert in your own kitchen:

1. Preheat the Oven – Begin by preheating your oven to 160°C (325°F) for a conventional oven or 140°C (280°F) for a fan oven. Line a 33x23cm (13×9 inch) baking tray with parchment paper, ensuring the paper is smooth and well-fitted.

2. Whisk the Egg Whites – In a large, clean bowl, whisk the egg whites until they form stiff peaks. This process is crucial to achieving the light and airy texture of the meringue. If using an electric mixer, start on a low speed and gradually increase it.

3. Add Sugar and Vinegar – Gradually add the caster sugar, about a tablespoon at a time, continuing to whisk until the mixture is glossy and stiff. Add the white wine vinegar and sift in the cornflour, folding gently to combine.

4. Incorporate the Hazelnuts – Carefully fold the ground hazelnuts into the meringue mixture, being careful not to deflate the airy structure you’ve just created. The hazelnuts should be evenly distributed throughout.

5. Bake the Meringue – Spoon the meringue mixture onto the prepared baking tray, spreading it out evenly with a spatula. Bake for 25-30 minutes or until the meringue is golden and crisp on the outside, but still slightly soft inside.

6. Cool the Meringue – Once baked, remove the meringue from the oven and allow it to cool in the tin for about 5 minutes. Then, turn it out onto a clean tea towel that’s dusted with icing sugar. Gently peel off the parchment paper and roll the meringue up with the towel, leaving it to cool completely in its rolled shape.

7. Prepare the Filling – While the meringue cools, whip the double cream with the icing sugar and vanilla extract until it forms soft peaks.

8. Assemble the Roulade – Unroll the cooled meringue carefully and spread the whipped cream over the surface. If you’re using berries, scatter them over the cream. Roll the meringue back up gently, using the tea towel to help guide it. Transfer the roulade to a serving plate.

9. Finish and Serve – Dust the roulade with a little more icing sugar or cocoa powder for a decorative finish. Slice and serve immediately, or refrigerate until ready to serve.

Expert Tips

To ensure your Hazelnut Meringue Roulade is flawless, here are some expert tips to keep in mind:

1. Room Temperature Eggs – For the best results, ensure your eggs are at room temperature before you begin. This allows the egg whites to whip more easily and reach their full volume.

2. Don’t Rush the Whisking – Whisking egg whites to stiff peaks is a critical step. Make sure the mixture is glossy, smooth, and holds stiff peaks. If the meringue looks grainy or the peaks don’t hold, continue whisking until the desired texture is achieved.

3. Gentle Folding – When incorporating the ground hazelnuts into the meringue, fold gently to preserve the airiness of the mixture. Over-folding can deflate the meringue, resulting in a denser texture.

4. Baking Temperature – Meringues require a low and slow bake. If your oven is too hot, the meringue might crack or become overly browned. Bake at the recommended temperature and check for doneness by gently pressing the meringue; it should feel firm but slightly soft in the center.

5. Chill the Roulade – After assembling the roulade, let it chill in the fridge for an hour before serving. This helps set the cream and makes it easier to slice neatly.

Mary Berry’s Hazelnut Meringue Roulade is a stunning and flavorful dessert that combines the lightness of meringue with the richness of hazelnuts and the smoothness of whipped cream. Though it requires some attention to detail, the process is straightforward and results in a show-stopping dish that will delight any guest or family member.

Whether you’re making it for a special occasion or just a treat to indulge in, this roulade offers a perfect balance of textures and flavors. By following the expert tips and taking your time to execute each step carefully, you’ll have a roulade worthy of Mary Berry herself.

Easy Recipe Variations For Mary Berry’s Hazelnut Meringue Roulade

Mary Berry’s Hazelnut Meringue Roulade is a delicious and elegant dessert, often enjoyed at festive occasions or as a show-stopping treat for gatherings. While the traditional recipe is already a crowd-pleaser, there are numerous ways to tweak and personalize this dessert to fit different preferences or dietary requirements. Here are some easy variations you can try:

1. Fruit Variations:
One of the simplest ways to elevate the flavor profile of your meringue roulade is by changing the fruit filling. While the classic roulade might use whipped cream and a simple berry filling, you can mix it up by experimenting with different fruits. Consider adding:

• Tropical Twist: Swap out the usual berries for a tropical mix of mango, pineapple, and passion fruit. This refreshing combination will add a tangy and sweet contrast to the rich meringue and cream filling.
• Citrus Zest: Incorporate citrus fruits like oranges, lemons, or grapefruits. A citrus-flavored meringue could also enhance the flavor, or you could use the zest in the cream for a bright, zesty punch.

2. Nutty Variations:
The hazelnut meringue provides a lovely crunch and depth of flavor, but if you’re looking to try different nuts, this is an area to get creative in. Instead of hazelnuts, you could:

• Almonds: Use ground almonds or chopped almonds as a substitute for hazelnuts in the meringue for a delicate and milder nutty flavor. Almonds also work beautifully with fruit fillings like cherries or raspberries.
• Pistachios: If you adore the rich, earthy flavor of pistachios, swap out the hazelnuts entirely. Ground pistachios can be folded into the meringue mixture, or you can sprinkle them on top of the roulade for an added crunch.

3. Flavoring the Cream:
The whipped cream filling is what binds the roulade together, and you can flavor it in many exciting ways to create new layers of taste. Try these options:

• Chocolate Whipped Cream: Add a couple of tablespoons of melted dark chocolate to the whipped cream for a rich, indulgent twist. This works particularly well if you’re pairing the roulade with berries or using a chocolate-flavored meringue.
• Coffee Infusion: A coffee-flavored cream filling brings an intense and aromatic flavor to balance the sweetness of the meringue. Simply infuse the cream with espresso or instant coffee for a bold contrast.

4. Dietary-Friendly Variations:
For those with dietary restrictions, you can still enjoy the delightful texture and taste of a meringue roulade without compromising on flavor.

• Vegan Hazelnut Meringue Roulade: Swap egg whites with aquafaba (the liquid from canned chickpeas) to make a vegan meringue. Aquafaba whips up just like egg whites and holds its shape beautifully in this dessert. Use coconut cream or a plant-based whipped cream for the filling to keep the dessert fully vegan.
• Gluten-Free Version: The great thing about meringue roulades is that they are naturally gluten-free, so you don’t have to worry about making adjustments for gluten intolerance. Just be mindful of any additional ingredients like flavorings or fillings that may contain gluten.

Best Practices To Store Leftovers

If you’ve managed to make a whole roulade and have some leftover, you’ll want to store it properly to maintain its delicate texture and flavor. Storing leftover meringue roulade can be a bit tricky due to the fragile nature of the meringue, but with the right steps, you can keep it fresh for a few days.

1. Refrigeration:
After cutting the roulade, if you have remaining slices, wrap them gently in plastic wrap or store them in an airtight container. The roulade can be stored in the fridge for up to 2-3 days. Be sure to place the roulade in the fridge only once it’s fully cooled to room temperature, as placing a warm roulade in the fridge can cause condensation and affect the texture.

2. Freezing:
Meringue desserts can also be frozen for longer storage, but it’s essential to wrap them properly to preserve both texture and flavor. You can freeze the entire roulade or individual slices. Wrap the roulade tightly in plastic wrap, followed by a layer of aluminum foil, and place it in an airtight container or freezer bag. To thaw, simply transfer it to the refrigerator for several hours before serving. Keep in mind that while the meringue will maintain its structure, the whipped cream may lose some of its fluffiness after being frozen.

3. Avoid Over-Moisture:
Meringue can become soggy if it comes into contact with too much moisture, so it’s essential to keep any fillings like cream or fruit separate when storing leftovers. If you plan to store the roulade for a longer period, it’s best to freeze the meringue separately from the filling and reassemble it when ready to serve.

What Goes Well With Hazelnut Meringue Roulade

While the Hazelnut Meringue Roulade is delightful on its own, pairing it with complementary items can enhance its flavor and presentation. Here are some options that go particularly well with this dessert:

1. Fresh Berries:
A handful of fresh berries like raspberries, strawberries, or blueberries can add a burst of tartness that contrasts beautifully with the sweetness of the meringue and cream filling. These berries also provide a vibrant color contrast, making the dish visually stunning.

2. Chocolate Sauce:
If you’re a chocolate lover, drizzling a rich dark chocolate sauce over the roulade adds an extra layer of indulgence. The bitterness of the dark chocolate balances the sweetness of the meringue, making it a perfect pairing.

3. Whipped Cream or Crème Fraîche:
For an added level of richness and creaminess, serve the roulade with extra whipped cream or a dollop of tangy crème fraîche. The slight acidity of crème fraîche balances the sweetness of the meringue, giving a delightful contrast.

4. Ice Cream:
For an extra indulgence, serve the roulade with a scoop of vanilla, hazelnut, or coffee-flavored ice cream. The creaminess of the ice cream pairs beautifully with the crisp meringue, creating a delightful texture combination.

5. Sparkling Wine or Dessert Wine:
A glass of sparkling wine, such as Prosecco, or a sweet dessert wine like Moscato can complement the lightness and sweetness of the roulade. The effervescence of the sparkling wine helps cut through the richness of the dessert, making it a sophisticated pairing.

Conclusion

Mary Berry’s Hazelnut Meringue Roulade is a simple yet stunning dessert that can be easily customized to suit different tastes and dietary preferences. Whether you’re adding tropical fruits, experimenting with different nuts, or switching up the filling to suit your flavor preferences, there’s no limit to the creative twists you can put on this classic dish.

With proper storage techniques, you can keep your leftovers fresh and delicious for days, and pairing the roulade with fresh fruit, whipped cream, or a glass of wine can elevate your dessert experience to new heights. In the end, the Hazelnut Meringue Roulade is a perfect dessert for any occasion, offering both beauty and flavor in every bite.

FAQs

What Are The Main Ingredients In Mary Berry’s Hazelnut Meringue Roulade?

The main ingredients for Mary Berry’s Hazelnut Meringue Roulade include egg whites, caster sugar, hazelnuts, cornflour, vanilla extract, double cream, and icing sugar. The hazelnuts provide a rich flavor and texture to the meringue, while the whipped cream filling complements the lightness of the roulade.

How Do I Prepare The Hazelnuts For The Roulade?

To prepare the hazelnuts, lightly toast them in a dry frying pan or oven until they are golden brown and fragrant. Once toasted, allow them to cool slightly, then chop them coarsely. This brings out the flavor and adds a nice crunch to the meringue.

Can I Make Mary Berry’s Hazelnut Meringue Roulade In Advance?

Yes, you can make the meringue base up to a day in advance. After baking, allow the meringue to cool completely, then store it in an airtight container. However, it’s best to fill the roulade with cream and serve it on the same day to maintain its freshness and texture.

What Is The Best Way To Roll The Meringue Without Cracking It?

To avoid cracking the meringue, it’s important to allow it to cool slightly before rolling. Once cooled, carefully peel the meringue off the parchment paper, then gently roll it up from the shorter edge. If you’re worried about cracking, you can also score the meringue lightly along the edge to help it bend without breaking.

Can I Use A Different Type Of Nut For The Roulade?

Yes, you can experiment with different nuts such as almonds, pecans, or walnuts. However, hazelnuts are particularly well-suited to the flavor profile of this roulade. If substituting, be sure to adjust the toasting time as different nuts may require slightly different cooking times.

How Do I Make The Filling For Mary Berry’s Hazelnut Meringue Roulade?

The filling is made by whipping double cream with a bit of icing sugar and vanilla extract. Once the cream is whipped to soft peaks, it is spread over the meringue base before rolling it up. Some variations include adding a little bit of fruit, such as raspberries or strawberries, for extra flavor.

Can I Substitute Double Cream With Another Type Of Cream?

While double cream gives the roulade a rich and smooth texture, you can substitute it with heavy cream or whipping cream. However, make sure to check the fat content to ensure the cream will whip properly and hold its shape.

What Should I Do If My Meringue Is Too Soft Or Runny?

If your meringue is too soft or runny, it’s possible that the egg whites were not beaten to stiff peaks, or there may have been some residual moisture. Ensure you’re using clean equipment and that the egg whites are beaten until they form firm peaks. If the meringue isn’t holding up, you can add a little more sugar and continue to whip it until the desired consistency is achieved.

How Do I Know When The Meringue Is Done Baking?

Meringue is done baking when it has a light, crisp texture and can be easily lifted off the parchment paper without sticking. The edges should be slightly golden, but the center should still be white.

Baking times can vary, but typically it should take around 1 to 1.5 hours in a low oven (about 120°C or 250°F).

Can I Make The Roulade Without The Meringue Base?

The meringue base is an essential component of Mary Berry’s Hazelnut Meringue Roulade, as it provides the light, airy texture and flavor. Skipping the meringue would result in a different dessert entirely, so it’s best to keep the meringue for the classic roulade experience.