Neff rhubarb meringue roulade with salted hazelnut brittle

This amazing looking dessert is a great way to finish off the evening!!!

Neff are using a multifunction slide and hide oven (B58CT68N0B) and an induction hob to produce this tasty treat.

 

 

Preparation:

  1. Preheat oven to CircoTherm 180°c. Line a 23 x 30cm baking tray with baking parchment
  2. Place rhubarb pieces in a separate baking tin and sprinkle with 50g of caster sugar. Place in oven and bake for 15-20 minutes until tender. Remove and cool. Transfer rhubarb to a plate when cool
  3. Whisk egg whites until stiff. Add remaining caster sugar 1tbsp. at a time while whisking. Mix together vanilla extract, white wine vinegar and cornflour, then fold into egg whites.
  4. Spoon mixture into prepared baking tray and gently smooth out. Place in oven and bake for 8-10 minutes until starting to brown, then turn oven down to 155°c. Cook for further 7-10 minutes until just starting to crack.
  5. Whilst the roulade base baked, make the brittle. First line a baking tray with parchment. Add sugar and butter to a small frying pan on a medium heat. When nearly melted add hazelnuts and stir until completely coated. Carefully spoon onto the prepared baking tray (it will be hot) and smooth into a single layer. Sprinkle over the salt flakes, then leave to cool for 5-10 minutes before roughly breaking into small pieces.
  6. When the roulade base is ready, remove from the oven. Place a tea towel on your work surface and cover with a sheet of parchment. Sprinkle with 1tbsp. of icing sugar, then invert the roulade onto the parchment. Remove the tray and leave to cool for 30 minutes.
  7. After 30 minutes, carefully peel off the parchment paper. Whisk the cream and remaining icing sugar together until thick but still soft. Spread over the roulade and scatter on all but a few pieces of rhubarb.
  8. Starting from the shorter end, carefully roll up the roulade, using the paper and tea towel to help. Decorate with the remaining rhubarb and hazelnut brittle.

 

Ingredients: Roulade

  • 300g rhubarb, chopped into 2cm pieces
  • 300g caster sugar
  • 4 large egg whites
  • 1/2 tsp. vanilla extract
  • 1 tsp. white wine vinegar
  • 1 tsp. cornflour
  • 50g icing sugar
  • 300ml double cream

Ingredients: Hazelnut Brittle

  • 100g golden caster sugar
  • 1 tbsp. unsalted butter
  • 75g roughly chopped blanched hazelnuts
  • 1/4 tsp. salt flakes