This gorgeous crunchy and crumbly, meringue roulade is the perfect posh dessert to impress friends with at the weekend. With toasted hazelnuts adding crunch, a smooth creamy filling and the crispy, light roulade shell, this pud combines the most delicious flavours and textures for a sophisticated ending to any meal. You can make this in just over an hour and will keep for up to 24 hours in the fridge.
Set your oven to 150 degrees
Whisk the egg whites until stiff, then gradually whisk in half the caster sugar. Then sift the remaining sugar with the cocoa over the top, add the vinegar and fold in.
Spoon the meringue into the lined tin and level the surface. Bake in the centre of the oven for 45 minutes, or until just firm to the touch. Remove tin from oven and leave to cool.
Dust a sheet of baking parchment heavily with icing sugar, turn out the roulade and peel away the lining paper.
Beat the chocolate spread to soften it and spread it over the meringue. Whip cream to soft peaks, spread over chocolate spread and sprinkle over the hazelnuts. Use the baking parchment to help roll up the roulade. Put on a serving plate.
Fill the piping bag with melted dark chocolate and cut off the end of the bag to give a small hole. Pipe over the top of the roulade and leave to set. Keep chilled until serving.