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Baileys and Praline Roulade

Baileys and Praline Roulade

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

Roulade is a classic Christmas dessert for many households, we’ve taken this recipe up a notch and laced it with liqueur. This fabulous Christmas roulade has the addition of creamy baileys and crunchy praline all encased in glossy meringue, and that’s easier to make than it looks! Don’t worry about any cracks when you roll it up – it all adds to the charm. Recipe from Great British Bake Off quarter finalist, cookbook author and food stylist Benjamina Ebuehi.
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Ingredients

  • 50g blanched hazelnuts, for the praline
  • 395g caster sugar, 120g for the praline; 275g for the roulade
  • 190g egg whites, from approx. 5 large eggs (for the roulade)
  • 1 tsp cornflour, for the roulade
  • 3 tbsp Ocado Own Range roasted chopped hazelnuts, for the roulade
  • 300ml double cream, for the filling
  • 1 tsp icing sugar, for the filling
  • 70ml Baileys Irish Cream

Method

Step 1

Preheat the oven to 200°C/180°C fan/gas 6. Add the blanched hazelnuts to a baking tray lined with baking paper; roast for 10 mins until they’ve started to brown. Remove from the oven and set aside. Reduce to 170°C/150°C fan/gas 3-4.

Step 2

Add the sugar for the praline to a saucepan and heat for 4-5 mins. The sugar will melt at the edges before turning clear. Give the pan a swirl every now and then to ensure it melts evenly, but don’t stir. Once the sugar turns a deep amber colour, remove it from the heat and carefully pour over the nuts on the tray. The sugar will be extremely hot, so don’t touch it. Leave the praline to cool and harden.

Step 3

To make the roulade, line a baking tray (approx. 25 x 35cm) with baking paper, making sure it comes up the sides. Add the egg whites to the bowl of a clean stand mixer (or use a hand-held mixer). Whisk on a low speed for 1 min before increasing the speed to medium-high, until you have stiff peaks. With the mixer still running, add the sugar 1-2tbsp at a time, letting it dissolve into the egg whites before adding more. Once all the sugar has been added, you should have a thick, glossy meringue with stiff peaks. Add in the cornflour and whisk for another 30 secs until combined.

Step 4

Spoon the meringue onto the lined tray, smooth the top and scatter over the roasted chopped hazelnuts. Bake for 25-30 mins until the meringue looks firm on top. Let the meringue cool for a couple of mins before turning it out, hazelnut-side down, onto a clean sheet of baking paper, taking care to keep it all in one piece. Peel the baking paper off the top of the meringue then leave it to cool completely.

Step 5

To make the filling, blitz the set praline in a food processor until fine, or chop with a sharp knife; reserve a little to decorate. Whip the cream, icing sugar and Baileys until thickened, just before it reaches stiff peaks. Fold in the blitzed praline and spread the mixture evenly onto the cooled meringue.

Step 6

Starting from a long side, roll up the meringue, using the baking paper underneath to help you. Decorate with the reserved praline. Cut into slices and serve; or chill in the fridge for a few hours first, if you prefer a cold dessert.

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