This Hazelnut and Raspberry Roulade is a showstopper that combines rich, nutty flavors with the bright tang of fresh raspberries. The light, airy sponge rolls effortlessly around a luscious filling, creating a dessert that’s as elegant as it is indulgent.
With just 20 minutes of prep and 40 minutes of baking, it’s surprisingly simple to whip up for any occasion.
Every bite offers a delightful contrast of textures—crisp hazelnuts, soft sponge, and creamy filling—that melt together beautifully. The vibrant raspberries add a burst of freshness, making it a treat that’s both decadent and refreshing. Perfect for impressing guests or treating yourself, this roulade is a dessert you’ll want to make again and again.
Ingredients for Hazelnut and Raspberry Roulade
- 6 large egg whites (8 ½ oz/240g, at room temperature)
- 1 ½ cups sugar (12oz/340g)
- 1 cup hazelnuts (5oz/142g)
- 2 cups heavy whipping cream (16floz/450ml, whipped)
- 1 ¾ cups raspberries (9oz/250g, fresh or frozen)
Step-by-Step Instructions
- Preheat your oven to 300°F (150°C). Line a 15″ x 10″ (38cm x 25cm) cookie sheet with parchment paper.
- Toast the hazelnuts: Spread hazelnuts on a baking tray and bake for 15-20 minutes until golden brown. While warm, rub them in a clean kitchen towel to remove skins (some skin is fine). Chop into small pieces and set aside.
- Make the meringue: Using an electric mixer, whisk egg whites on medium/high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff and shiny. Whip for an extra 2 minutes, then fold in the chopped hazelnuts.
- Bake the meringue: Spread the meringue evenly on the prepared baking sheet, reaching the edges. Bake for 35-40 minutes until slightly firm on top but soft inside. Let cool completely.
- Prepare for rolling: Lay a clean kitchen towel over the meringue. Place a wire rack on top and flip it over. Remove the baking sheet and wire rack, then gently peel off the parchment paper.
- Add the filling: Spread whipped cream evenly over the meringue (the side that had the parchment). Scatter raspberries on top.
- Roll the roulade: Using the kitchen towel as a guide, start at the long side and gently roll the meringue jelly-roll style. Transfer to a serving platter, seam side down.
- Finish and serve: Dust liberally with icing sugar to cover any cracks. Slice and serve as is or with vanilla ice cream. Store leftovers in the fridge for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Hazelnut and Raspberry Roulade with a drizzle of *chocolate ganache* or a dollop of *raspberry coulis* for an extra touch of indulgence. For a nutty twist, sprinkle some toasted hazelnut crumbs on top before serving.
If you’re feeling adventurous, a scoop of *vanilla bean ice cream* or a side of *whipped mascarpone* can make this dessert even more luxurious.
Time-Saving Tips for Busy Bakers
To streamline the process, *toast and chop the hazelnuts a day ahead* and store them in an airtight container. You can also *whip the cream in advance* and keep it chilled until you’re ready to assemble. If you’re short on time, *use store-bought whipped cream* as a quick alternative—just make sure it’s unsweetened to balance the flavors.
Storage and Serving Suggestions
This roulade is best enjoyed fresh but can be stored in the fridge for up to *2 days*. Wrap it tightly in plastic wrap to prevent it from drying out. When serving, let it sit at room temperature for *10-15 minutes* to soften slightly. For a stunning presentation, dust with *icing sugar* just before slicing and garnish with a few fresh raspberries.
Equipment Guidance for a Smooth Bake
A *stand mixer or electric hand mixer* is essential for whipping the egg whites to stiff peaks. Make sure your baking sheet is *lined with parchment paper* to prevent sticking, and have a *clean kitchen towel* ready for rolling. A *wire rack* will help you flip the meringue without breaking it, so keep one handy for assembly.
Recipe Variations to Try
Swap out the raspberries for *sliced strawberries* or *blueberries* for a different fruity twist. If you’re not a fan of hazelnuts, *almonds or pecans* work beautifully too. For a chocolatey version, fold *cocoa powder* into the meringue before baking and pair it with *chocolate whipped cream* for a decadent treat.
Hazelnut and Raspberry Roulade
Ingredients
- 6 large egg whites at room temp
- 1 ½ cups sugar
- 1 cup hazelnuts
- 2 cups heavy whipping cream whipped
- 1 ¾ cups raspberries
Instructions
- Preheat your oven to 300°F (150°C). Line a 15″ x 10″ (38cm x 25cm) cookie sheet with parchment for the roulade.
- Place the hazelnuts on a separate baking tray and bake for roughly 15-20 minutes or until golden brown and toasty.
- While still warm, place the hazelnuts in a clean kitchen towel and rub the nuts back and forth to remove the thin skins. Some skin left on is just fine.
- Chop the hazelnuts into small pieces and set aside.
- Using an electric hand mixer or stand mixer, whisk egg whites on medium/high speed until soft peaks form.
- Gradually add 1 tablespoon of sugar at a time, beating until meringue is stiff and shiny.
- Once all the sugar is added whip the meringue for 2 extra minutes.
- Lastly, stir in the chopped hazelnuts.
- Spread meringue evenly in prepared baking sheet all the way to the edges.
- Bake for roughly 35-40 minutes or until meringue is slightly firm to touch on top but soft inside. Set aside to go cool.
- Lay a clean kitchen towel over the meringue. Place a wire rack on top of that and flip it over. The baking sheet will be facing you now.
- Lift away the baking sheet. Gently take away the wire wrack from underneath the roulade. It might stick to the kitchen towel but don’t be nervous, you can do it!
- Carefully peel off the parchment paper. Don’t worry if you have some holes, this is fixable.
- Spread the whipped cream all over the surface of the meringue (the side that had the paper on).
- Scatter the raspberries all over the cream.
- To roll the Roulade: Using the kitchen towel as your guide, starting at the long side, gently roll up the meringue jelly-roll style, enclosing filling.
- Still using the kitchen towel, lift the roll onto your serving platter seam side down.
- Dust liberally with Icing sugar (to cover any cracks ???? ).
- Slice and serve as is or with some vanilla ice-cream on the side. Store leftovers in the fridge for up to 2 days.
