Hazelnut and Raspberry Roulade Recipe

This roulade begins with drying and toasting hazelnuts to bring out their flavor, then removing their skins by rubbing. Chopped hazelnuts are folded into a stiff and shiny meringue made by gradually adding sugar to whipped egg whites. The meringue is spread evenly on a parchment-lined sheet pan and baked at a low temperature to maintain softness inside and a slight firmness on top.

After baking, the warm meringue is carefully rolled with a kitchen towel, then unrolled to spread freshly whipped heavy cream and raspberries. It is re-rolled to encase the filling. The combination provides a contrast between the crunchy nutty meringue exterior and the soft, airy cream and juicy raspberries inside.

The roulade is suitable as a delicate dessert showcasing seasonal raspberries and the flavor depth of toasted hazelnuts. It can be served sliced, revealing the spiral layers of meringue and cream.