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Coffee Hazelnut Meringue Roulade - Image 1

Coffee Hazelnut Meringue Roulade

French cuisineEuropean cuisine
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Coffee Hazelnut Meringue Roulade

  1. Cakes & Cupcakes

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
Course
Dessert
Complexity
Medium
Units:
Scale:

Ingredients

Coffee Meringue

  • 4 pcs egg whites(large)
  • 6oz caster sugar
  • 1 tbsp instant coffee(dissolved in 1 tsp hot water)

Hazelnut Cream Filling

  • 8 3/7 fl oz heavy cream(cold)
  • 2oz hazelnuts(roasted and finely chopped)
  • 2 tbsp caster sugar

Garnish

  • 1 tbsp cocoa powder

Instructions

For the Coffee Meringue

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

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

Assembly

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

Nutrition

Servings
8
Serving size (imperial)
2.8 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories250.5 kcal313.1 kcal2,004 kcal
Protein3.1 g3.9 g24.8 g
Fat15.2 g19 g121.6 g
Carbs25.3 g31.6 g202.4 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.

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