Olive Magazine
A roulade on a white plate with a blue fabric background with a slice cut off the end and a knife to one side

Raspberry roulade

Published: July 15, 2021 at 1:54 pm
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  • Preparation and cooking time
    • Total time
    • + cooling + chilling
  • Easy
  • Serves 6-8

This light, refreshing dessert is ideal for summer, as it's packed with in-season raspberries and crunchy hazelnuts, and it'a gluten-free too – keep for up to three days in the fridge

  • Gluten free
Nutrition:
NutrientUnit
kcal362
fat27.5g
saturates12.3g
carbs22g
sugars21.6g
fibre1g
protein6.1g
salt0.2g
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Make this impressive raspberry and hazelnut roulade, then check out our raspberry and lemon roulade, lemon and blueberry roulade, chocolate roulade and more roulade recipes. We've also got plenty more light and fruit summer desserts to try.

Ingredients

HAZELNUT DACQUOISE

  • vegetable oil, for the tin
  • 180g (about 6) egg whites
  • ¼ tsp cream of tartar
  • 80g caster sugar
  • 50g icing sugar
  • 65g hazelnuts, roasted, coarsely chopped
  • 50g ground almonds

RASPBERRY CREAM

  • 280ml double cream
  • 100g raspberries
  • 30g icing sugar, plus extra for dusting
  • ¼ lemon, juiced

Method

  • STEP 1

    For the hazelnut dacquoise, heat the oven to 170C/fan 150C/gas 3. Oil a 20cm x 30cm baking tray and line with baking paper.

  • STEP 2

    Put the egg whites and cream of tartar in a clean bowl, and, using an electric whisk, beat until the mixture looks light and fluffy, and holds peaks. Add the caster sugar and a pinch of salt, and continue to beat until stiff peaks form. Add the icing sugar, 45g of the chopped hazelnuts and all the ground almonds, and fold together using a spatula, keeping in as much air as possible.

  • STEP 3

    Spread the mixture evenly over the prepared baking tray and bake for 15-17 minutes or until golden and dry to the touch. Cool on the tray for a few minutes, then use the baking paper to help you turn it out onto a wire rack. Cool completely.

  • STEP 4

    For the raspberry cream, whip the double cream in a large bowl until thickened and soft peaks just hold. In a separate bowl, gently mash the raspberries with the icing sugar and lemon juice. Add the raspberries to the double cream and beat together gently until the mixture holds soft peaks.

  • STEP 5

    To assemble, put a large sheet of baking paper on top of the dacquoise and flip it over. Peel off the baking paper that’s now on top, then spread over the raspberry cream in an even layer. Roll the roulade up tightly from a short side using the paper to help.

  • STEP 6

    Chill for 1 hour or until needed. Dust with the icing sugar and top with the remaining roughly chopped hazelnuts to serve.

Check out more of our favourite summer desserts

A white cheesecake topped with red strawberries and whole strawberries on a white plate
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