serves: 6-7
calories: 572
fat: 36g
saturated fat: 14g
suitable for freezing: no

FOUR THE ROULADE:

·         150g egg whites

·         150g caster sugar

·         2 tablespoon cocoa

·         2 teaspoon white wine vinegar

·         Icing sugar, for dusting

FOR THE FILLING:

·         350g milk chocolate hazelnut spread

·         150-170ml double cream

·         50g chopped roasted hazelnuts

·         50g dark chocolate, melted, for drizzling

·         33x21cm Swiss roll tin, lined with baking parchment

·         small disposable piping bag

1. Set the oven to 150°C or Gas Mark 2.

2. Whisk the egg whites until stiff, then gradually whisk in half the caster sugar. Then sift the remaining sugar with the cocoa over the top, add the vinegar and fold in.

3. Spoon the meringue into the lined tin and level the surface. Bake in the centre of the oven for 45 minutes, or until just firm to the touch. Remove tin from oven and leave to cool.

4. Dust a sheet of baking parchment heavily with icing sugar, turn out the roulade and peel away the lining paper.

5. Beat the chocolate spread to soften it and spread it over the meringue. Whip cream to soft peaks, spread and sprinkle over the hazelnuts. Use the baking parchment to help roll up the roulade. Put on a serving plate.

6. Fill piping bag with melted dark chocolate and cut off the end of the bag to give a small hole. Pipe over the top of the roulade and leave to set. Keep chilled until serving.