Light and fluffy meringue roll filled with Nutella and whipped cream
HOW TO MAKE NUTELLA MERINGUE ROULADE
Using an electric mixer, whisk up the egg whites until soft peaks form, this means they are soft and bubbly looking, and when you tip the bowl they don’t move. Then, keeping the mixer running, add the sugar one spoonful at a time. Finally, add the cornflour and lemon juice, and mix for 3-4 minutes on a high speed until smooth, thick and glossy.
Spread the meringue out onto a lined baking tray and bake for 25 minutes until risen and just starting to colour. Prepare a piece of baking paper dusted with icing sugar.
When the meringue is baked, tip out the roulade onto the prepared baking paper. Remove the tin and baking paper it was baked with, and leave to cool fully.
When it’s cool, melt the Nutella slightly in the microwave to make it pourable, then drizzle over the meringue. Next, spread over the whipped cream. Roll up the meringue and place on your serving plate, decorate and serve.
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