Here it is -
Hazelnut, Lemon and Passion Fruit Roulade.
5 egg whites
275g (10 oz) caster sugar
50g (2 oz) shelled hazelnuts, roughly chopped (we chop quite small)
300ml (1/2 pint) double cream, whipped
Coulis
6 tablespoons lemon curd
2 passionfruit
Preheat the oven to 200ºC/Fan 180ºC/Gas 6. Line a 33 × 23cm (13 × 9in) Swiss roll tin with greased non-stick baking paper, pushing it into the corners.
Whisk the egg whites in an electric mixer on full speed until very stiff. Gradually add the sugar, 1 teaspoon at a time, and still at high speed, whisk well between each addition.Whisk until very, very stiff and all the sugar has been included. Mix in two-thirds of the hazelnuts.
Spread the meringue mixture into the prepared tin and sprinkle the remaining hazelnuts evenly over the top. Bake in the preheated oven for about 12 minutes or until just coloured pale golden. Lower the oven temperature to 160ºC/Fan 140ºC/Gas 3, and continue baking for a further 20 minutes until firm to the touch.
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.
Warm the lemon curd to make it runnier and mix in the scooped out seeds and juice from the passion fruits.
When cooled, spread a thin layer of the warmed lemon curd/passion fruit mixture over the meringue- warming it helps it spread easily. Then spread a layer of whipped cream over this.Start to roll from the short end, very tightly at first, until rolled up like a Swiss roll. Wrap in non-stick paper and chill before serving.
If you have sauce left over then ladle it over the cut slices.
It isn't that hard to make and is meant to have a cracked surface so don't worry about it looking pristine.
We got the recipe from 'Dales Life- A taste of Yorkshire and adapted it.