Gently fold this into the hazelnut mixture with a large metal spoon until just combined. Pour into the prepared tin. Bake for 15-20 minutes until golden and springy.

Once the meringue has become a roulade, wrap the paper firmly around it to hold it in shape. Chill for at least an hour – up to 4 hours if possible – to firm up. Meanwhile, make the coulis.

Ingredients. 4 large eggs, separated. 150g icing sugar, sifted, plus extra to dust. 1 tsp vanilla essence. 1/4 tsp salt. 50g plain flour. 2 tbsp cornflour ...

Put this finished roulade in the fridge before presenting it and it should hold together nicely until serving. Light and delicious, it has only a little flour in it.

Masterful meals: Masterchef 2010 champion Dhruv Baker's cherry and hazelnut chocolate roulade. By DHRUV BAKER FOR WEEKEND MAGAZINE . Published: 17:31 EDT, 28 September 2018 | Updated: 17:31 EDT ...

Ingredients. butter, for greasing; 100 g plain chocolate; 4 eggs; 100 g caster sugar (plus extra for dusting) 450 g fresh raspberries; 0.5 vanilla pod; 1 tblsp cool swan liqueur ...

This rustic looking bûche de noel doesn’t take three days and five different recipes! Add frills, such as meringue mushrooms, only if there’s time. Substitute different nuts or flavor the ...

3. Whisk the egg whites and salt until stiff peaks form. In a separate bowl, whisk the egg yolks with the caster sugar until pale and fluffy. 4.

Scatter the reserved hazelnut pieces over it and then place the sheet in the oven, keeping an eye on it. As soon as it starts to brown (after about 10 minutes), reduce the oven temperature to 160˚C ...

Pear is a winter fruit, and with hazelnut and chestnut, I find that it goes perfectly together. The chestnut is very present in Corsica, so it is a small nod to my origins.” To place an order ...