150ml egg whites
¾ cup caster sugar
1 tsp. white vinegar
1 tsp. cornflour
1 cup double cream
1 tsp. vanilla bean paste, or the seeds of 1 vanilla bean
1 cup hazelnuts, toasted and chopped
1 tbsp. icing sugar, sifted
1 – 2 tbsp. mint
icing sugar, for dusting
Preheat oven 160C. Whisk egg whites until soft peaks, gradually add the caster sugar and whisk until thick and glossy. Fold in vinegar, cornflour and vanilla. Spoon mixture onto a 34cm x 25cm baking tray lined with baking paper and spread to make an even layer. Bake for 20 mins. Turn out onto a wire rack lined with non stick paper and allow to cool 2 to 3 mins. Dust with icing sugar.
In a bowl, mix the cream with mint leaves and vanilla, and spread on top of the meringue. Sprinkle the hazelnuts on top of the cream. Roll and slice into pieces. Dust with a little more icing sugar.