Hazelnut And Raspberry Roulade

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. Already have an account? 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.

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!