Best made the day it is to be eaten
Ingredients
- 4 egg whites
- pinch salt or cream of tartar
- 4 rounded tablespoons caster sugar
- extra sugar
- ¼ cup finely chopped hazelnuts or ground hazelnuts
Method
Grease a large Swiss roll tray and line with Glad Bake baking paper. Heat oven to 200C.
Beat egg whites and cream of tartar until stiff, then gradually beat in sugar. Spread onto prepared tin. Cook for about 8 minutes.
Prepare a sheet of silicon paper and cover with castor sugar and hazelnuts. Remove cooked roll and turn paper. Allow to cool for a few minutes.
Fill with prepared filling and roll lengthwise. Allow to cool completely before serving.
Hazelnut and strawberry cream filling
Toast ½ cup peeled hazelnuts and chop finely. Whip 500ml cream with ½ tablespoon icing sugar, vanilla essence and 1 tablespoon hazelnut liqueur, or dark rum. Dissolve 2 teaspoons gelatine, soaked in 1 tablespoon rum, liqueur or water, over hot water. Add to cream. Fold in 2 cups of sliced strawberries.
Berry sauce
Puree 1 punnet of raspberries or strawberries or mixed berries. Add icing sugar to taste. Strain through a fine sieve to remove seeds.
Judith Sweet
Leave a Reply
You must be logged in to post a comment.
