- 4 large egg whites
- 200g caster sugar
- 1 tsp each cornflour and lemon juice
- icing sugar, to dust
- 100g white chocolate, broken into pieces
- 200ml double-thick cream
- 1 tsp vanilla extract
- 25g toasted hazelnuts, roughly chopped
- 150g raspberries, fresh or frozen
- 2 tbsp icing sugar
- 75g raspberries, fresh or frozen
- 2 to 3 tbsp icing sugar
- Preheat oven to 160°C. Line a 33cm x 23cm shallow baking tin with greaseproof paper.
- Put the egg whites in a large bowl and whisk until stiff but not dry. Gradually add the caster sugar, whisking all the time, until the mixture is thick and glossy. Beat in the cornflour and lemon juice until well combined.
- Spoon the meringue into the prepared tin and spread out evenly. Bake for 25 minutes or until a light-golden crust forms. Leave to cool in tin for 5 minutes. Lightly dust a rectangle of greaseproof paper a bit larger than the baking tin with icing sugar, then invert the meringue onto the paper. Remove the tin, leaving paper on the meringue, and leave to cool completely.
- Meanwhile, make the filling. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, then remove from the heat and leave to cool. Make the coulis by blending the raspberries and icing sugar until smooth. Sieve into a jug. In a medium bowl, whip the cream and vanilla until the cream just holds its shape, then fold in the cooled white chocolate.
- Peel paper from the meringue, then evenly spread over the cream mixture. Sprinkle over the toasted hazelnuts and raspberries. Using the paper underneath it to help you, roll up the meringue from the short edge. Don’t worry if cracks appear – they’ll add to the log effect.
- Transfer to a serving plate, drizzle over coulis, dust with icing sugar and serve.
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