Reposted from @coffee_cups_and_crayons
For the meringue5 Egg whites1 teaspoon Cornflour1 teaspoon Lemon juice260 g Caster sugarFor the filling80 g Nutella300 ml Double cream1 tablespoon Icing sugar1 teaspoon Vanilla extractFor decoration45 g Nutella25 g Chopped roasted hazelnuts5 Ferrero Rochers cut in half
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a swiss roll tin or lipped baking tray with baking paper (grease it lightly to help it stick). The one I used was a Wilton tray that is 33.7 x 23.5 cm (13.25 x 9.25 inches)Add the egg whites to the bowl of your electric stand mixer, or you can put them in a mixing bowl and use a hand held electric mixer. Whisk them until they are foamy and reach soft peaks stage – when you can tip the bowl and they don’t move (this takes about 3 minutes in my mixer on speed 6)Keep the mixer running and add the caster sugar one spoonful at a time, then add the cornflour and lemon juice. Mix on a high speed for 3-4 minutes until thick and glossy, you want to be able to rub the meringue between your fingers and not be able to feel any sugar grainsSpread the meringue out into the tin, and bake for 10 minutes. Then, turn the oven down to 140C Fan/160C/300F/GasMark 3 and bake for a further 15 minutes, or until risen and just starting to colourBefore you take the roulade out of the oven, prepare a sheet of baking paper dusted with icing sugarRemove the roulade from the oven and tip it out onto the icing sugar covered baking paper, remove the tin and the baking paper it was baked with, then leave to coolMelt the Nutella for the filling by putting in the microwave for 10-20 seconds, and drizzle it over the meringueWhip up the double cream with the icing sugar and vanilla extract until thick, an electric mixer is best for thisSpread most of the double cream over the Nutella on the roulade (save a bit to decorate the top if you like), then roll up the roulade, don’t worry about neatness or cracks – it's normalPlace onto a serving plate, drizzle with more melted Nutella, dollop or pipe the remaining whipped cream down the centre, then add the Ferrero Roc
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16 Oct 2023
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