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Allison
Trunk of hazelnut meringue with creamy filling
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Ingredients
Directions
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Transfer the frozen raspberries to a sieve and place them on a bowl. Let the raspberries thaw so.
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Finely grind 9/10 of the hazelnuts in the food processor and then roast them in a dry frying pan, stirring until golden brown. Let them cool down on a plate.
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Preheat the oven to 120 ° C.
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Make baking paper a shape of 24 x 30 cm with a raised edge of 3 cm. Secure the edge in the corners with paper clips. Put this shape on the baking sheet.
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In a bowl, beat the egg whites so stiffly that there are firm peaks.
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Gradually add the granulated sugar and continue to beat until it becomes a tough and shiny foam. Fold the hazelnuts through.
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Spread the egg white in the baking paper form and smooth the top.
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Slide the baking sheet into the oven and bake the foam for 20 minutes.
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Switch off the oven and allow the foam in the oven to dry with the residual heat for another 1 hour. After 45 minutes, set the oven door ajar.
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Meanwhile, make the filling: in a bowl mix the mascarpone with the yoghurt and 0.75 icing sugar until smooth.
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Scoop the chocolate and orange peel through.
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Allow the hazelnut foam to cool. Remove the paper clips from the corners of the baking paper and unfold the paper.
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Spoon the raspberries through the mascarpone mixture and spread the mixture on the foam. Keep 2 cm clear on the short sides.
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Roll up the foam with the filling by pulling up the baking paper from a short edge.
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Place the roll on a rectangular dish and dust the whole with icing sugar.
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Garnish with whole hazelnuts and Christmas chocolates.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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