Coffee Meringue Roulade with Walnut Praline Recipe

Preheat the oven to 200°C (180°C fan, Gas 6) and line a 20cm x 30cm swiss roll tin with baking parchment (lightly oiled if you wish)

Whisk the egg whites in a clean bowl until stiff then add the sugar a spoonful at a time until glossy and fully combined.

Sprinkle on the coffee extract and give one quick whisk to combine.

Spoon into the prepared tin and level the surface.

Bake in the oven for about 8 minutes until the top is golden brown. Then reduce the oven temperature to 160°C (140°C fan, Gas 3), and continue baking for 10 minutes or until the meringue is firm to the touch.

Turn out onto a sheet of baking parchment; peel off the top layer of paper and leave to cool.

Partly whip the double cream, then add the icing sugar and coffee extract and whip to form soft peaks.

Spread over the meringue base and roll up the meringue (from the long side), using the baking parchment to help you.

Keep in the fridge while you make the walnut praline.

Place the sugar in a heavy bottom saucepan and heat on medium heat until the sugar starts to turn to caramel. Gently tilt the pan to incorporate all of the sugar but do not stir.

Once all of the sugar is a lovely rich caramel colour add the walnuts and pour out onto a sheet of baking parchment to set.

Once set, break into pieces or place into a plastic bag and bash with a rolling pin to get a mixture of crumbs and shards.

To serve, dust the roulade with icing sugar and sprinkle over the crunchy walnut praline.