A delightful dessert from Rachel Allen.
- for the coulis
- juice of ½ lemon
- 100 g raspberries, fresh or frozen
- 1–2 tbsp icing sugar
- for the meringue
- 50 g hazelnuts
- 4 large egg whites
- 200 g caster sugar
- 1 tsp cornflour
- 1 tsp vinegar (such as white wine vinegar) or lemon juice
- for the filling
- 100 g white chocolate, broken into pieces or drops
- 200 ml double or regular cream
- 1 tsp vanilla extract
- 150 g fresh raspberries
- First, make the coulis. Place the ingredients in a food processor or blender, whiz for a few minutes until smooth, then pour through a sieve into a bowl.
- Preheat the oven to 160°C (320°F), Gas mark 3.
- Place the hazelnuts on a baking tray and toast in the oven for 5–6 minutes until golden, then remove from the oven. Tip into a tea towel and rub to loosen the skins. Pick out the nuts from the skins, then roughly chop.
- Next, line the swiss roll tin with an oiled piece of foil so that there’s enough to come up the sides by about 4cm (11/2in) as the meringue will rise as it cooks.
- Using a hand-held electric beater or food mixer, whisk the egg whites until almost stiff, then pour in (while still whisking) the sugar gradually and whisk until stiff. Add in the cornflour and vinegar or lemon juice, then whisk again just for a few seconds until mixed. Lastly, fold in the chopped toasted hazelnuts.
- Spread out in the lined tray and bake for 18–20 minutes until light golden and softly springy in the centre. Take out of the oven and let sit for about 5 minutes before turning out onto another sheet of foil. Allow to cool completely.
- Place the white chocolate in a bowl sitting over a saucepan with a few centimetres of water. Bring the water up to the boil, then take off the heat and allow the chocolate to melt slowly over the water (I find this is the best way to melt white chocolate to prevent it ‘blocking’). Once the chocolate has melted, take the bowl off the saucepan and allow to cool.
- Meanwhile, whip the cream but stop whisking just before it reaches the stiff peak stage. Once the white chocolate has cooled, fold it into the cream with the vanilla, then spread out to cover the surface of the meringue. Scatter with raspberries.
- With the larger end of the meringue facing you (and using the foil to help) roll the meringue away from you to form a roulade. Turn out onto a plate (with the join underneath) and serve with the raspberry coulis.