Chocolate meringue roll

Recipe from: 12/1/2001 12:00:00 AM

Ingredients 12
Servings 8
Time 20 minutes

Ingredients

  • 4
    large egg whites
  • 190
    g
    castor sugar
  • 15
    ml
    hazelnuts
  • 15
    ml
    extra castor sugar
  • Filling
  • 125
    g
    dark chocolate
  • 50
    g
    icing sugar
  • 30
    ml
    brandy
  • 5
    ml
    vanilla essence
  • 125
    ml
    whipped cream
  • grated zest of one orange
  • grated chocolate, to serve
 

Method

10 minutes
 
Grease a Swiss-roll tin, line it and grease lining. Dust with cornflour and shake off excess.
Beat egg whites with electric beater until soft peaks form. Gradually add castor sugar, beating until it has dissolved. Spread evenly onto tray with a spatula.
Mix hazelnuts and extra castor sugar and sprinkle over meringue. Bake in a preheated oven for 10 minutes or until meringue is firm to the touch.
Remove from oven and turn onto a sheet of greaseproof paper. Remove lining paper carefully. Cool to room temperature.

FILLING
Place melted dark chocolate in a bowl, stir in sifted icing sugar, brandy and vanilla essence. Add whipped cream and orange zest, mixing thoroughly.
Spread filling over cooled meringue. Roll up carefully, cover and refrigerate until ready to serve. Sprinkle with grated chocolate and serve sliced.

 

Read more on: bake  |  eggs
 

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