A pleasing dessert with the nuttiness of Hazelnuts and creaminess of Mascarpone cheese.

This recipe, with Hazelnut and Mascarpone, is one of my go-to desserts for the holidays. It feels decadent but is also gluten-free with just a hint of sweetness. Mascarpone (pronounced mahs-car-POH-nay), an Italian double or triple cream cheese, is best known as an essential ingredient in tiramisu. It is a smooth, easily spreadable fresh cream cheese with a milky-sweet flavor, and its high butterfat content provides a creamy texture to the dish. Hazelnut, also known as the filbert, is nutrient-rich with high protein content, fats, vitamins, and minerals. It is the combination of these two unique ingredients that gives this recipe a distinctive personality!

Ingredients:

  • 1/2 cup roasted skinned hazelnuts
  • 4 egg whites at room temperature
  • 2/3 cup caster (superfine) sugar
  • 1 tsp cornflour (cornstarch)
  • 1 tsp natural vanilla extract
  • 1 tsp white wine vinegar

Filling:

  • 2 tsp instant coffee granules
  • 2 tsp hot water
  • 1 cup mascarpone cheese
  • 2 tbsp icing (confectioner’s) sugar – sifted

Method:

  1. Preheat the oven to 150o C, that is 300o F.
  2. Draw a 20 x 35 cm (8 x 14 in) rectangle on a sheet of baking paper and cut it.
  3. Then place the baking paper sheet side down, on a baking tray.

4. Put the roasted and skinned hazelnuts in a food processor and blend them until the nuts are coarsely ground.

5. Whisk the egg whites in a large bowl until soft peaks form.

6. Gradually add the sugar, 1 tablespoon at a time, and whisk until thick and glossy.

7. Gently fold in the hazelnuts, then the cornflour, vanilla and vinegar.

8. Spoon onto the baking tray and spread this egg mixture evenly inside the marked rectangle.

9. Bake for 25 mins, or until the meringue is set and lightly golden.

10. Lay a large sheet of baking paper on a work surface and invert the cooked meringue on top.

11. Peel off the baking paper and set aside to cool for 15 mins.

Making the Filling:

  1. To make the filling, dissolve the instant coffee in the hot water.
  2. Put the coffee, mascarpone cheese and icing sugar in a bowl and mix well.

3. Spread the filling evenly over the meringue.

4. Starting at one short end and using the baking paper as a lever, gently roll up the meringue.

5. Serve immediately, cut into slices.

6. Be very gentle when you roll the meringue. The cheese filling will eventually bind. Do you see the crackle formed on the pastry? 😊

Mine turned out super delicious. Adding Chocolate drizzle on the side gave a bit of extra joy to the palate! 😍

Try it out and let met know what you think!😊