Hazelnut Meringue Roulade with Chocolate Custard

Method

Step one

Lightly grease a 23x33cm Swiss roll tin and line with parchment.

Step two

2. Preheat the oven to 200?C,Gas Mark 6.

Step three

Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.

Step four

Spread the meringue mixture into the prepared tin, sprinkle with the chopped hazelnuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160?C, Gas Mark 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.

Step five

To make the custard, pour 150ml of the milk into a bowl. Whisk the sugar and Birds Custard Mix and mix well.

Step six

Pour the rest of the milk into a pan and heat to just below boiling.

Step seven

Pour the milk, sugar and custard mix into the pan of milk and whisk.

Step eight

Keep whisking and heating until it’s thick and just begins to boil. Set aside to cool.

Step nine

Spread cooled custard mix over meringue, roll into a log.

Step ten

Sprinkle with grated chocolate and dust with icing sugar to serve.