Name: Coffee Hazelnut Meringue Roulade
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 4 pcs egg whites (large); 175 g caster sugar; 1 tbsp instant coffee (dissolved in 1 tsp hot water); 250 ml heavy cream (cold); 50 g hazelnuts (roasted and finely chopped); 2 tbsp caster sugar; 1 tbsp cocoa powder

A light and airy coffee hazelnut meringue roulade, swirled with cream and sprinkled with toasted hazelnuts, sits elegantly on a white plate, bathed in soft, natural light.

Prep: 30 min • Cook: 25 min. A soft, pliable coffee-flavored meringue sheet rolled with a rich hazelnut cream and dusted with cocoa, offering an elegant and lighter alternative to traditional cake rolls. The delicate coffee meringue perfectly complements the nutty richness of the hazelnut filling, creating a beautifully balanced dessert.

Preparation time: 30 min
Cooking time: 25 min
Total time: 55 min
Servings: 8

Instructions

For the Coffee Meringue

1Preheat oven to 180°C (350°F). Line a large baking tray (approx. 30x40 cm) with parchment paper.
2In a clean, dry bowl, whisk egg whites until soft peaks form.
3Gradually add caster sugar, one tablespoon at a time, continuing to whisk until stiff, glossy peaks form.
4Gently fold in the dissolved instant coffee. Spread the meringue evenly onto the prepared baking tray.
5Bake for 15-20 minutes, or until golden and firm to the touch. The meringue should still be slightly soft and pliable in the center.
6Remove from oven, invert onto a piece of parchment paper dusted lightly with cocoa powder, and, while still warm, carefully peel off the baking paper it was cooked on. Allow to cool completely.

For the Hazelnut Cream Filling

1In a cold bowl, whip the heavy cream with the caster sugar until soft peaks form.
2Gently fold in the finely chopped roasted hazelnuts.

Assembly

1Once the meringue is cool, spread the hazelnut cream evenly over the entire surface.
2Starting from one of the longer sides, carefully and tightly roll the meringue into a roulade.
3Dust generously with cocoa powder before serving. Chill for at least 30 minutes for easier slicing.

Instructions

For the Coffee Meringue

1Preheat oven to 180°C (350°F). Line a large baking tray (approx. 30x40 cm) with parchment paper.
2In a clean, dry bowl, whisk egg whites until soft peaks form.
3Gradually add caster sugar, one tablespoon at a time, continuing to whisk until stiff, glossy peaks form.
4Gently fold in the dissolved instant coffee. Spread the meringue evenly onto the prepared baking tray.
5Bake for 15-20 minutes, or until golden and firm to the touch. The meringue should still be slightly soft and pliable in the center.
6Remove from oven, invert onto a piece of parchment paper dusted lightly with cocoa powder, and, while still warm, carefully peel off the baking paper it was cooked on. Allow to cool completely.

For the Hazelnut Cream Filling

1In a cold bowl, whip the heavy cream with the caster sugar until soft peaks form.
2Gently fold in the finely chopped roasted hazelnuts.

Assembly

1Once the meringue is cool, spread the hazelnut cream evenly over the entire surface.
2Starting from one of the longer sides, carefully and tightly roll the meringue into a roulade.
3Dust generously with cocoa powder before serving. Chill for at least 30 minutes for easier slicing.

Nutrition Information

Calories: 251 kcal
Protein: 3 g
Fat: 15 g
Carbs: 25 g

Nutrient	Per serving
Calories	251 kcal
Protein	3 g
Fat	15 g
Carbs	25 g

Tips

Ensure your egg whites are at room temperature and the whisking bowl is grease-free for best results
Do not overbake the meringue; it needs to remain pliable to roll without cracking.
Chill the roulade for at least 30 minutes before slicing to ensure clean, neat portions.