Hazelnut Meringue Roulade with Chocolate Olive Oil Mousse Filling
Meringue fitted the criteria of being gluten free, but the filling was a little more problematic, especially if I wanted it to be a chocolate one - most recipes use ganache, or include dairy products such as butter or milk. As I'm getting used to using olive oil, instead of butter, in a lot of my baking, I decided to see if there were any recipes around to make chocolate mousse with olive oil. Of course there were!
Hazelnut Meringue Roulade, and fill it with chocolate olive oil moussse, made using this recipe. As I was using hazelnuts in the meringue, but didn't have the hazelnut liqueur specified in the recipe, I replaced three tablespoons of the extra-virgin olive oil with hazelnut oil.
The recipe for the roulade was fairly straightforward to follow, but I was a little alarmed to see how the meringue puffed up and buckled as it cooked, although this could have been because I used the fan oven. The meringue seemd to settle down as it cooled, although it was a little flaky on the surface.
Fortunately, I managed to roll up the meringue without cracking it too much! Most of the cracks you can see are just on the surface, and don't go deep into the meringue.The hardest part was over!
I decorated the top of the roulade with drizzles of melted chocolate and chopped toasted hazelnuts. I only used half the quantity of mousse for the filling, so the rest was spooned into small glasses and decorated with more chopped toasted hazelnuts.