Apricot & Hazelnut Meringue Roll with Apricot Brandy Recipes

A soft nutty meringue, rolled around a creamy apricot filling spiked with apricot brandy makes a superb dinner party dessert.

Ingredients :

5

150g/ 5 oz

5ml/ 1 tsp

50g/ 2 oz

egg whites

caster sugar

corn flour

toasted hazelnuts, chopped

icing sugar, for dusting

apricot slices and mint sprigs, to decorate

1. Preheat the oven to 110°C/ 225°F/ Gas 1/4.

2. Grease a 12 x 8 inch Swiss roll tin and line it with non-stick baking parchment.

3. Whisk the egg whites until stiff but not dry.

4. Whisk in half the sugar and then continue to whisk until the mixture is stiff.

5. Fold in the remaining sugar.

6. Fold in the corn flour and hazelnuts and spoon the mixture into the tin.

7. Bake for about 45 minutes, or until set.

8. Leave the meringue in the tin to cool, uncovered, for 1 hour.

9. Whip the cream lightly in a bowl, then stir in the apricot brandy and conserve. Fold in the apricot slices.

10. Dust a sheet of non-stick baking parchment with icing sugar and turn the meringue on to it.

11. Peel away the lining paper and spread the filling over the top of the meringue.

12. With the aid of the parchment, and working from a short end, roll the meringue over the filling.

13. Place the roll on a serving plate, dust with more icing sugar and decorate with apricot slices and mint sprigs.

Serves 8

You can add extra texture and flavor by turning the baked meringue on to a sheet of non-stick baking parchment dusted with ground hazelnuts.

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