Chocolate, coffee & Hazelnut Meringue Roulade


I can't take credit for this recipe, I found it once in a magazine. It's relatively easy to make and can be made in advance for a dinner party, you can also freeze it but I have never tried that so don't know if the meringue goes soft or soggy.
You start of with making the meringue first, you will need a 25 x 35 cm (10 x 14in) baking tray, 2 cm deep, lightly oiled and lined with baking parchment.

5 large egg whites
150gr Caster Sugar
10gr instant coffee powder
150gr sifted icing sugar


For the filling:
100gr chopped Hazelnuts
40gr Caster sugar
250gr Mascarpone cheese
100gr Dark Chocolate (70%cocoa solids)

   Preheat oven at 190ºC gas 5. In a large preferably glass bowl whisk the egg whitest into peaks then add the caster sugar and then the coffee powder once they are incorporated add the icing sugar with a spatula and fold in. With a metal spoon line the baking tray with the filling and dust with some more icing sugar. Bake on the top shelf for 15-20 minutes,you can check if it's cooked by inserting a skewer, the skewer should come out clean with no soft meringue mixture clinging on to it.

   Remove the meringue from the oven and let it cool on a rack. Turn the oven up to 200ºC gas 6, put the Hazelnuts in a bowl, add the caster sugar and mix together., then spread the nuts evenly onto a baking tray and put into the oven for approx 5 minutes, watch them so they don't burn. Remove from oven and let them cool.

   Whip the cream and Mascarpone in a large bowl, transfer 1/3 from the mixture into a separate bowl. Add the hazelnut mixture to the 2/3 and stir well, set aside. 

   Melt the chocolate in a bowl over a pan of hot water, remove and wait till luke warm then add to the 1/3 mixture quick before it sets.

   Once the meringue is cooled off lay it top-side down onto some baking parchment, then peel of gently the lining baking parchment. Spread the hazelnut cream over the top leaving at least 2cm from the sides, then spread the chocolate cream over that leaving 3cm away from the sides.

   With the long side facing you, roll the meringue over, away from you, using the parchment underneath to help you roll, until you have a long log. Face the seam downwards. Keep the roulade rolled up in the parchment and cool in the fridge 

Take the roulade out of the fridge 20 minutes before serving, you can dust the meringue with more icing sugar if needed. Cut the meringue 3-4cm slices and serve.