Hazelnut Meringue Roulade Withe Raspberries - cooking recipe

Ingredients

4 egg whites
8 ounces caster sugar
2 ounces roasted hazelnuts, chopped
10 fluid ounces double cream, whipped
7 ounces fresh raspberries

Preparation

Preheat oven to 200c.
Line a 9x13 Swiss roll tin with baking parchment.
Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
Gradually add the sugar a teaspoon at a time, whisking well between each addition.
The meringue is ready when it is glossy and very stiff.
Spread the mixture into prepared tin and sprinkle with hazelnuts.
Bake for 8 mins or until very golden.
Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
Remove the paper from the base of the meringue and allow to cool for ten mins.
Spread the whipped cream over the meringue and scatter over the raspberries.
Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
Wrap in non-stick baking parchment and chill well before serving.
To serve unwrap and cut in slices.