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Raspberry Meringue Roulade
Ingredients
  • subheading: For the meringue:
  • 4 large egg whites
  • 200 g (7oz) caster sugar
  • 1 tsp. each cornflour and lemon juice
  • Icing sugar, to dust
  • subheading: For the filling:
  • ½ vanilla pod
  • 300 ml (10fl oz) double cream
  • 2 tbsp. icing sugar, sifted
  • 25 g (1oz) toasted hazelnuts, roughly chopped
  • 150 g (5oz) raspberries, fresh or frozen
  • subheading: For the coulis:
  • 75 g (3oz) raspberries, fresh or frozen
  • 2 to 3tbsp icing sugar
Steps
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