Recipe of the Month
HEEMAN'S NUTELLA-INFUSED RASPBERRY ROLLS
Yields: 10 servings
6 egg whites (1 cup/250 mL)
2 cups/500 mL chopped strawberries (or raspberries)
½ cup/125 mL heavy cream
¼ cup/50 mL sugar
¼ cup/50 mL shredded coconut
¼ cup/50 mL chopped pecans
¼ cup/50 mL Nutella
1 tsp/5 mL sugar*
½ tsp/2 mL vanilla
½ tsp/2 mL cornstarch
½ tsp/2 mL white vinegar
Preheat oven to 325°F degrees.
Butter a baking sheet and line it with buttered parchment paper.
Mix the vinegar, cornstarch and vanilla in a small bowl and set aside.
In a stand mixer, whisk the egg whites until soft peaks form and gradually add the ¼ cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue.
Spread the meringue evenly onto a 9x13" (23x30.5cm) pan. Sprinkle the coconut and pecans over the meringue. Bake 10 to 12 minutes. Cool completely.
In a separate bowl, whisk the heavy cream and 1 tsp sugar to stiff peaks.
Use a knife to release the edges and remove the meringue from the baking sheet. Turn the meringue over onto a parchment lined surface, nut side down. Spread the nutella (gently preheat in microwave so it spreadble) over the meringue and then spread the whipped cream over the nutella layer.
Sprinkle with chopped strawberries (raspberries), leaving a little room at one of the short ends to help seal the roll. Starting with the short end with more fruit, roll the meringue into a log, keeping the roll as tight as possible.
To serve, cut into slices with serrated knife.
*Maple syrup, agave or stevia can be substituted.