Summer Fruits Roulade

Serves 6

  • 75g (3oz) ground hazelnuts
  • 3 eggs
  • 60g (2 ½ oz) caster sugar
  • 275ml (½ pint) double cream
  • 1 large punnet of summer fruits

Preheat the oven to 180C (350F, Gas mark 4). Line an 18cm x 30cm Swiss roll tin with parchment paper. Brush with a little oil or butter. Beat the eggs and sugar together until pale and have doubled in volume. Fold in the ground hazelnuts, spread the mixture evenly on to the prepared baking tray and cook for about 15 minutes or to a point where the roulade base is just brown and slightly springy. Lift out of the tin and leave to cool down and then turn out on to parchment paper dredged with plenty of caster sugar. Carefully peel off the paper. Just before serving and when the roulade is completely cold, whip up the cream and carefully spread a layer over the roulade and then scatter the raspberries and sliced strawberries over the cream. Spread another thin layer of cream on top of the fruit to keep it in place. Finally roll up, place the seam-side down on serving plate and dredge with more icing sugar and serve.