Hazelnut meringue roulade with spun sugar

Hazelnut meringue roulade with spun sugar

5.0 3 ratings

Prep. 30 min

Total 2 h 20 min

6 portions

Ingredients

Hazelnut meringue

hazelnuts roasted and skins removed
100 g
egg whites
4
caster sugar
180 g
cream of tartar
1 pinch
natural vanilla extract
1 tsp
pouring (whipping) cream (see Tip)
300 g
fresh raspberries
125 g

Caramel

hazelnuts, without skin toasted
12
white sugar
250 g
glucose syrup
20 g
water
1070 g
white vinegar
50 g
icing sugar to dust
edible flowers to decorate
micro mint to decorate

Difficulty

advanced

Nutrition per 1 portion

Sodium 56.6 mg

Protein 6 g

Calories 2571.7 kJ / 614.7 kcal

Fat 30 g

Fibre 3.2 g

Saturated Fat 12.4 g

Carbohydrates 85 g

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Also featured in

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Australia and New Zealand

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