Raspberry Roulade

For the hazelnut dacquoise, heat the oven to 170C/fan 150C/gas 3. Oil a 20cm x 30cm baking tray and line with baking paper.

Put the egg whites and cream of tartar in a clean bowl, and, using an electric whisk, beat until the mixture looks light and fluffy, and holds peaks. Add the caster sugar and a pinch of salt, and continue to beat until stiff peaks form. Add the icing sugar, 45g of the chopped hazelnuts and all the ground almonds, and fold together using a spatula, keeping in as much air as possible.

Spread the mixture evenly over the prepared baking tray and bake for 15-17 minutes or until golden and dry to the touch. Cool on the tray for a few minutes, then use the baking paper to help you turn it out onto a wire rack. Cool completely.

For the raspberry cream, whip the double cream in a large bowl until thickened and soft peaks just hold. In a separate bowl, gently mash the raspberries and Belvoir Farm with the icing sugar and lemon juice. Add the raspberries to the double cream and beat together gently until the mixture holds soft peaks.

To assemble, put a large sheet of baking paper on top of the dacquoise and flip it over. Peel off the baking paper that’s now on top, then spread over the raspberry cream in an even layer. Roll the roulade up tightly from a short side using the paper to help.

To assemble, put a large sheet of baking paper on top of the dacquoise and flip it over. Peel off the baking paper that’s now on top, then spread over the raspberry cream in an even layer. Roll the roulade up tightly from a short side using the paper to help.