Ingredients

3 large egg whites
175g caster sugar
1/2 tsp vanilla extract
1/2 tsp white wine vinegar
1 tsp cornflour
50g toasted chopped hazelnuts (plus extra for decoration)
285mL double cream
2 tbsp nutella (or your favourite chocolate spread)
icing sugar, to dust

Method

1 Preheat the oven to 190°C/fan 170°C/gas mark 5. Grease and line a 23cm x 32 cm (9 x 13 inch) Swiss roll tin with baking paper.

2 In a large (grease-free) mixing bowl whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar, and I suggest 1 tbsp at a time until you have a stiff, glossy meringue mixture.

3 Then whisk in the vanilla extract and white wine vinegar until combined. Finally add in the cornflour and fold in the hazelnuts.

4 Spread evenly in the tin. Bake for 15 minutes.

5 Turn out onto baking paper. Whip the cream to soft peaks and fold in the Nutella. Spread over the cooled roulade and roll up. Dust with icing sugar and scatter with more chopped hazelnuts.