Raspberry & Hazelnut Roulade with Spiced Cranberry Flavour Pearls

Raspberry & Hazelnut Roulade with Spiced Cranberry Flavour Pearls

 Our recipe for Raspberry & Hazelnut Roulade with Spiced Cranberry Flavour Pearls is pretty enough to pop on the table to serve this Christmas. A snowy dusting of Icing Sugar and a spoonful of glistening Pearls add that festive feel too.

It’s essentially a rolled up Pavlova crusted with delicious toasted Hazelnuts and filled with whipped Cream and fresh Raspberries. Yum! Yes of course you can modify it. Feel free to use flaked Almonds or chopped Pistachios instead of Hazelnuts. Use a different Berry or fruit if they look nicer when you’re at the shop. Even the Flavour Pearls – we have lots of delicious flavours that will work with this dessert.

What you’ll need – serves 6-8

• 5 large Egg Whites
• 1 1/3 cups Caster Sugar (275g)
• 60g Hazelnuts – toast and chop please
• 300ml Cream – to be whipped please
• 30ml Liquor of choice (add to Cream) – we used Grand Marnier (or just a dash of Vanilla if you prefer)
• 1 – 2 punnet Raspberries
• Icing Sugar to dust
• Spiced Cranberry Flavour Pearls

To do

Set your oven to 180c. Grease and line a Swiss Roll or Slice tray with Baking Paper. My tray was 35cm x 25cm and 3cm deep. Something of a similar size is fine, it doesn’t need to be spot on though.

Next

Using an electric mixer whip the Egg whites, slowly adding the Caster Sugar after some firming up/aeration has begun. We want this mixture to become very thick and glossy with no grittiness of Sugar remaining. Just rub a little between your fingers to check this. Fold through around half of the chopped Hazelnuts. Spread this mixture evenly on the lined tray. Bake for 10 minutes then reduce the heat a little to 160c and bake for a further 20 minutes. 

Remove it from the oven and cool slightly before turning it onto a sheet of Baking Paper. I placed a piece of Baking Paper over the cooked Roulade the added a cooling rack then did a nifty flip over. Peel off the base paper and let it cool. Whip the Cream while it’s cooling – we added some Grand Marnier to ours but a dash of Vanilla Essence/Paste is great too.

To serve

Simply spread the whipped Cream over the now cool Meringue and sprinkle the Raspberries on too. Use the Baking Paper that it is sitting on to help roll up the Roulade firmly from the longer side. I like to cover and refrigerate it for an hour or so, to allow it to firm up a bit (overnight is fine) before serving.

Simply put the Roulade onto a nice plate and give a good dusting with some Icing Sugar. Slice at the table, finishing with a generous spoonful of our Limited Edition Spiced Cranberry Flavour Pearls.

Until next time

From the Peninsula Larder Team

“In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous.”

– Jane Grigson