5 egg whites, medium
150g Caster sugar
1 tsp cornflour, level
300ml Double cream
icing sugar for dusting
2 Tbls espresso coffee, cooled
4 Tbls chocolate hazelnut spread
30g hazelnuts, skinned, toasted and roughly choppedFor the meringue
Using an electric mixer whisk the egg whites until stiff peaks form. Add 1 tblsp of sugar at a time. Once all the sugar has been added, fold in the cornflour. Spoon mixture onto a lined Swiss roll tin and bake for 45 mins on 150 degrees centigrade. Cool, uncovered for 1 hour or so.
Whip the cream until fairly stiff, and then fold in the Chocolate & hazelnut spread and then the coffee. Have a piece of bakewell paper ready on your work surface, dusted with icing sugar. Turn the meringue out on to the paper, peel away the paper & spread the filling evenly over the meringue. Sprinkle with over the hazlenuts. Roll and wrap the bakewell paper round it and refrigerate until needed. When ready to serve dust with a little more icing sugar and serve.
* This dessert can be frozen once it has been filled & rolled.