Recipe: Mary Berry’s Hazelnut Meringue Roulade


This sweet, tangy dessert is an excellent dessert.

Hazelnut Meringue Roulade

Serves 8

Preparation time: 1 hour





5 egg whites

275g caster sugar

50g shelled, roughly chopped hazelnuts

300ml double cream, whipped



6 tbsp lemon curd

2 passion fruits


To make the roulade

  1. Preheat the oven 200°C/fan 180°C/gas mark 6 and line a Swiss roll tin with greased, non-stick baking paper, pushing it into the corners
  2. Whisk the egg whites in an electric mixer on full speed until stiff
  3. Very gradually add the sugar at high speed
  4. Whisk until even stiffer and all the sugar has been included. Then mix in two-thirds of the hazelnuts
  5. Spread the meringue mixture into the prepared tin and sprinkle the remaining hazelnuts evenly over the top
  6. Bake in the preheated oven for about 12 minutes or until a pale gold colour
  7. Lower the oven temperature to 160°C/ fan 140°C/gas mark 3, and continue baking for a further 20 minutes, until firm to the touch
  8. Remove the meringue from the oven and turn, hazelnut-side down, on to a sheet of non-stick baking paper. Remove the paper from the base of the cooked meringue and allow to cool for about 10 minutes
  9. When cool, spread the whipped cream over the meringue. Start to roll tightly from the short end, until it is rolled up like a Swiss roll
  10. Wrap in non-stick paper and chill before serving


For the coulis

  1. Scoop the seeds and juice out of the passion fruits and mix with lemon curd


Serve the coulis alongside a slice of roulade. Garnish with the Cape gooseberries.


Baking queen Mary Berry is one of 10 well-loved chefs who will host cookery lessons on Britannia.

Find out more about Britannia's Cookery Club >
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