- 4 large free-range egg whites
- 175g (6oz) caster sugar
- 1½tsp cornflour
- 1tsp white wine vinegar
- 75g (3oz) pecans, roughly chopped
- 1tsp cinnamon
- 4tbsp icing sugar
For the filling:
- 200ml (7fl oz) double cream
- 2tbsp Frangelico (hazelnut liqueur)
- For the salted maple sauce
- 75g (3oz) unsalted butter
- 100ml (4fl oz) maple syrup
- 50g (2oz) light muscovado sugar
- 4tbsp double cream
- ½-1tsp sea-salt flakes, ground in a pestle and mortar
You will need:
- 20 x 30cm (8 x 11¾in) Swiss roll tin lined with baking parchment
Heat the oven to 180C, 160C fan, 350F, gas 4. Using an electric hand whisk, beat the egg whites in a large bowl until stiff. Add the sugar 1tbsp at a time, whisking well after each addition until stiff and glossy.
Add the cornflour and vinegar. Spoon into the tin and smooth the surface with a palette knife.
Mix the pecans with the cinnamon and scatter 50g (2oz) over the roulade. Bake for 15 minutes until puffed, golden and firm to the touch. Gently loosen the edges of the paper from the meringue and leave to cool in the tin on a wire rack for 10 minutes. Lift out of the tin, holding the edges of the paper, place back on the cooling rack and leave to cool completely.
Spread out a piece of greaseproof paper flat on the worktop and dust lightly with 2tbsp icing sugar. When the tin is cool enough to handle, turn the roulade out onto the paper. Peel off the baking parchment.
To make the filling, lightly whip the double cream with the remaining icing sugar and Frangelico to soft peaks. Spread over the cooled roulade and scatter with the remaining pecans. Roll the roulade, using the paper, from one short end to the other. Chill in its paper, seam side down to hold its shape.
To make the sauce, place the butter, maple syrup and sugar in a medium pan and heat gently, stirring until the sugar has melted. Simmer gently for 5 minutes. Pour in the cream. Bubble for 1 minute then stir in the salt according to taste. The sauce will thicken as it cools. Place the roulade on a serving platter. Drizzle over the maple sauce, serve extra on the side.
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