Hi Bold Bakers!
Hazelnut and Raspberry Roulade is a perfect example of an easy-to-make dessert that will certainly wow a crowd. It only needs a few simple ingredients, and it tastes so light and fluffy that anyone who’s lucky enough to get their own pinwheel slice will be blown away.
A Homemade Hazelnut and Raspberry Roulade recipe is perfect for a summertime dessert, too! The brightness of the raspberries really shines, and the toasted hazelnuts work perfectly alongside them, bringing such a wonderful nutty flavor and texture.
If you love meringue, then you have to try this roulade recipe. It’s chewy, soft, squishy, and, well, tastes like heaven.
What Is Roulade?
Roulade comes from the French word “rouler,” which means to roll. So what does that mean in dessert form?
If you’ve been binging the Great British Bake Off or were an American student who had those Little Debbie Swiss Roll cakes packed in their lunchbox, you probably already know!
Roulades can be both sweet or savory, but in our case, we’ll be rolling raspberries, hazelnuts, and whipped cream all in a meringue.
What You Need To Make Hazelnut and Raspberry Roulade
- Measuring Cups and Spoons
- 15″ x 10″ (38cm x 25cm) baking sheet
- Parchment paper
- Electric hand mixer or stand mixer
- Wire cooling rack
- 2 clean kitchen towels
How To Make Hazelnut and Raspberry Roulade
Don’t let the process intimidate you! It’s very easy, and any mistakes that may happen are easily fixable. I’ll walk you through the process and any troubleshooting you may need. And don’t forget to get the full recipe with measurements, on the page down below.
- First, roast your hazelnuts in a preheated 300°F (150°F) oven for around 15-20 minutes on a baking tray until they are golden brown and toasty.
- While the hazelnuts are still warm, use a clean kitchen towel to rub the nuts back and forth. This will help remove the skin, but if some skin is left on, that is fine.
- Chop the hazelnuts into small pieces and set aside.
- Now, it’s time to make the meringue. Using an electric hand mixer or stand mixer, whisk your egg whites on medium/high speed until soft peaks form.
- Add 1 tablespoon of sugar at a time, gradually, while continuing to beat the meringue until it is stiff and shiny.
- After all the sugar is added, continue to whip the meringue for 2 extra minutes. Then, stir in the chopped hazelnuts.
- Spread the meringue evenly on a parchment-lined 15″ x 10″ (38cm x 25cm) cookie sheet.
- Bake in your preheated 300°F (150°F) oven for around 35-40 minutes. Once the meringue feels slightly firm to the touch on the top but soft inside, take it out of the oven and set aside to cool.
- Lay a clean kitchen towel over the meringue, place a wire rack on top of it, and flip it over. Now, the baking sheet will be facing you. Lift the sheet away and gently take away the wire rack from underneath the roulade. Don’t be nervous if it sticks a bit to the kitchen towel, just work gently!
- Carefully peel off the parchment paper, and don’t worry if you have some holes in the meringue, that’s fixable.
- On the side of the meringue that had the parchment paper on it, spread your whipped cream on the surface. Then, scatter the raspberries over the cream.
- Now it’s time to roll the roulade! Using the kitchen towel, start at the long side and gently roll up the meringue, jelly-roll style, enclosing the filling.
- Using the towel, gently lift your roll onto your serving platter, with the seam side down.
- Dust with icing sugar (use it liberally! This is how we cover any cracks and imperfections.)
- Slice and serve the iconic roulade pinwheels with some vanilla ice cream on the side!
Gemma’s Pro Chef Tips For Making Hazelnut and Raspberry Roulade
- Feel free to use other nuts, like pistachios or pecans, or switch out the raspberries for strawberries!
- You can make the roulade up to 2 days in advance. Store it in a dry area until needed.
- Always save your unused egg whites while making other recipes. You can place them in bags and freeze them. They always defrost beautifully.
- If weighing your egg whites, 1 egg white = 40g.
- Please toast your hazelnuts before adding them to the meringue! You won’t believe how much a little step can improve your flavor!
- When whipping your heavy cream, there’s no need to add any sugar, the roulade and raspberries will provide enough, and the cream is there to balance it all out.
How Do I Store Hazelnut and Raspberry Roulade?
Any leftover roulade can be stored in the fridge for up to 2 days. As always, don’t be discouraged if your recipe doesn’t look like perfection, it will still taste delicious!
Make More Dessert!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 20 mins
Cook Time 40 mins
A roulade can look difficult, but I’ll show you how to make it easy with my Hazelnut and Raspberry Roulade recipe — a perfect blend of flavors and textures.
Servings: 8 people
- 6 large (8 ½ oz/240g) egg whites, at room temp
- 1 ½ cups (12oz/340g) sugar
- 1 cup (5oz/142g) hazelnuts
- 2 cups (16floz/450ml) heavy whipping cream, whipped
- 1 ¾ cups (9oz/250g) raspberries
Preheat your oven to 300°F (150°F). 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.