Tuesday Treat

Baileys and Praline Roulade

This dessert has ‘Christmas’ written all over it! Baileys is one of those liqueurs which is synonymous with the festive period so you’re bound to have a bottle lying around somewhere to use for this dessert. It’s, obviously, delicious but more importantly easier to make than it looks. Yes, it does tend to crack when you roll it but honestly, that adds to its charm!..

For the praline:

50g blanched hazelnuts

120g caster sugar

For the roulade:

190g egg whites (approx. 5 large eggs)

275g caster sugar

1 teaspoon cornflour

3 tablespoons roasted chopped hazelnuts

For the filling:

300ml double cream

1 teaspoon icing sugar

70ml Baileys Irish Cream

1. Preheat the oven to 180’c fan. Add the blanched hazelnuts to a baking tray lined with baking paper and roast for 10 minutes until they’ve started to brown. Remove from the oven and set aside. Reduce the oven temperature to 150’c, fan.
2. Add the sugar for the praline to a saucepan and heat gently for 4-5 minutes. The sugar will melt around the edges before turning clear. Give the pan a swirl every now and then to ensure it melts evenly, but do not stir it. Once the sugar turns a deep amber colour remove it from the heat and carefully pour it over the nuts on the tray. The sugar will be extremely hot so don’t touch it. Leave the praline to cool and harden.
3. To make the roulade line a baking tray (approx. 25x35cm) with baking paper making sure it comes up the sides. Add the egg whites to a bowl. Using an electric whisk, start to whisk them slowly, gradually increasing the speed to high until the egg whites are stiff. Gradually add the caster sugar a little at a time, continuing to whisk on a high speed until thick and glossy. Now add the cornflour and whisk for another 30 seconds until combined.
4.  Spoon the meringue onto the lined tray, smooth the top and scatter over the chopped hazelnuts. Bake in the preheated oven, 150’c fan, for 25-30 minutes until the meringue looks firm on top. Let it cool for a few minutes before turning it out, hazelnut side down onto a clean sheet of baking paper. Carefully peel off the baking paper from the top of the meringue then leave to cool completely.
5. To make the filling, blitz the set praline in a food processor until fine (or chop with a sharp knife), reserve a little to decorate. Whip the cream, icing sugar and Baileys until thickened, just before it reaches stiff peaks. Fold in the blitzed praline and spread the mixture evenly onto the cooled meringue.
6. Starting from a long side, roll up the meringue using the baking paper underneath to help you. Then carefully lift onto a serving platter. Finally, decorate with the reserved praline. Cut into slices and serve, or if you prefer a cold dessert chill in the fridge for a few hours first.