A luscious and decadent dessert, full of flavour and texture.
Ingredients
For the roulade:
- 5 egg whites
- 275g castor sugar
- 75g roughly chopped hazelnuts
- Drop vanilla paste
For the filling:
- 30g icing sugar
- 50g toffee sauce (see recipe below)
- 250ml cream or crème fraiche
- Drop vanilla paste
- Mint leaves
For the toffee sauce:
- 150g demerara sugar
- 150g butter
- 50g golden syrup
- 350ml cream
Method
- Preheat Oven to 200°c Line a Swiss roll tin with greaseproof paper. Sprinkle the hazelnuts on the paper.
- Using electric mixer whisk the egg whites with a pinch of the sugar together until stiff peak is reached. Then gradually add the sugar continually using the electric mixer. Add half the chopped hazel nuts and the vanilla paste.
- Spread the mix into the Swiss roll tin and place straight in hot oven and bake for 8 minutes then reduce the heat to 170°c and bake for a further 15 minutes.
- Remove from the oven and turn almond side down onto a sheet of grease proof and allow cooling for 10 minutes. Roll the meringue as Swiss Roll.
- Whip the cream until stiff then add the vanilla paste. Open up the roulade again and spread some toffee sauce on the meringue roulade followed by a layer of the whipped cream. Roll back into shape.
- For the toffee sauce, in a saucepan add sugar and table spoon of water. Put on full heat until slight caramel is formed then add diced butter followed by the cream and golden syrup. Whisk until smooth then sieve cool and serve.
- Dust with icing sugar and decorate with fresh whipped cream and a drizzle of toffee sauce.
