Trunk of hazelnut meringue with creamy filling

Transfer the frozen raspberries to a sieve and place them on a bowl. Let the raspberries thaw so.

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.

Preheat the oven to 120 ° C.

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.

In a bowl, beat the egg whites so stiffly that there are firm peaks.

Gradually add the granulated sugar and continue to beat until it becomes a tough and shiny foam. Fold the hazelnuts through.

Spread the egg white in the baking paper form and smooth the top.

Slide the baking sheet into the oven and bake the foam for 20 minutes.

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.

Meanwhile, make the filling: in a bowl mix the mascarpone with the yoghurt and 0.75 icing sugar until smooth.

Scoop the chocolate and orange peel through.

Allow the hazelnut foam to cool. Remove the paper clips from the corners of the baking paper and unfold the paper.

Spoon the raspberries through the mascarpone mixture and spread the mixture on the foam. Keep 2 cm clear on the short sides.

Roll up the foam with the filling by pulling up the baking paper from a short edge.

Place the roll on a rectangular dish and dust the whole with icing sugar.

Garnish with whole hazelnuts and Christmas chocolates.