Filled Meringue Roll

Ingredients

• 7 egg whites
• a pinch of salt
• 30 g starch
• 1 tsp Baking powder
• 250 g powdered sugar
• 100 g hazelnut kernels
• 20 g acacia seeds
• 100 g nut nougat
• 50 g acacia honey
• 200 ml whipping cream
• 350 g mascarpone

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with fan and bake setting, line a baking tray with parchment paper.

2. 2.

   Beat the egg whites with a pinch of salt until stiff peaks form. Sift the starch and baking powder over the meringue and fold in gently. Gradually add the powdered sugar, whisking until the mixture is glossy and holds peaks. Spread onto the tray and bake for about 12 minutes.

3. 3.

   While the meringue bakes, toast the hazelnut kernels briefly in a dry pan, then pulse them in a food processor with the acacia seeds until finely chopped. Sprinkle about two‑thirds of this mix on a kitchen towel. Place the finished roll onto the towel and carefully roll it up, tightening as you go. Turn the seam downwards and let the roll cool.

4. 4.

   For the filling, melt the nougat with honey and 2–3 Tbsp whipping cream over a double boiler, then allow to cool slightly. Whisk the mascarpone until smooth, fold in the stiffly beaten remaining cream, and finally stir in the still‑liquid but cooled nougat.

5. 5.

   Unroll the meringue roll gently and spread the cream along its length, leaving a small margin at the edges. Re-roll carefully and chill for about 2 hours.

6. 6.

   To serve, unwrap the filled meringue roll from the kitchen towel, place it on a platter, and sprinkle with the remaining nut mixture.