Chocolate praline meringue roulade recipe

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This gorgeous crunchy, and crumbly, chocolate, hazelnut meringue roulade is the perfect posh dessert to impress friends with at the weekend. Get the recipe:

Serves6–7
SkillMedium
Preparation Time20 mins
Cooking Time45 mins
Total Time1 hours 5 mins Plus cooling time
Nutrition Per PortionRDA
Calories572 Kcal29%
Fat36 g51%
Saturated Fat14 g70%

This gorgeous crunchy and crumbly, meringue roulade is the perfect posh dessert to impress friends with at the weekend. With toasted hazelnuts adding crunch, a smooth creamy filling and the crispy, light roulade shell, this pud combines the most delicious flavours and textures for a sophisticated ending to any meal. You can make this in just over an hour and will keep for up to 24 hours in the fridge.

Ingredients

  • 150g egg whites
  • 150g caster sugar
  • 2tbsp cocoa
  • 2tsp white wine vinegar
  • Icing sugar, for dusting
  • 350g milk chocolate hazelnut spread
  • 150-170ml pot double cream
  • 50g chopped roasted hazelnuts
  • 50g dark chocolate, melted, for drizzling

You will also need:

  • 33 x 21cm Swiss roll tin, lined with baking parchment
  • Small disposable piping bag

WEIGHT CONVERTER

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Method

  1. Set the oven to 150°C/320°F/Gas Mark 2.
  2. Whisk the egg whites until stiff, then gradually whisk in half the caster sugar. Then sift the remaining sugar with the cocoa over the top, add the vinegar and fold in.
  3. Spoon the meringue into the lined tin and level the surface. Bake in the centre of the oven for 45 minutes, or until just firm to the touch. Remove tin from oven and leave to cool.
  4. Dust a sheet of baking parchment heavily with icing sugar, turn out the roulade and peel away the lining paper.
  5. Beat the chocolate spread to soften it and spread it over the meringue. Whip cream to soft peaks, spread over chocolate spread and sprinkle over the hazelnuts. Use the baking parchment to help roll up the roulade. Put on a serving plate.
  6. Fill piping bag with melted dark chocolate and cut off the end of the bag to give a small hole. Pipe over the top of the roulade and leave to set. Keep chilled until serving.
Top Tip for making Chocolate praline meringue roulade

If using real chocolate, it will need to be tempered which involves making sure your chocolate is at a specific temperature and hardens with a shiny surface.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.