This dessert is very quick because the meringue needs only 20 minutes in the oven. You can even bake it the afternoon before your dinner. In that case, leave the meringue rolled up in a dish towel and add the filling right before serving. Don’t wait too long, though: The longer it’s lying there rolled up, the less frothy the meringue is going to be.
There’s no one who doesn’t love a thin roll of hazelnut meringue, smeared with a mixture of mascarpone and whipped cream and flavored with Frangelico liqueur and vanilla. (You can use amaretto for an almond flavor instead.) And drizzled with caramel sauce, it’s bound to be a beloved staple in your Christmas repertoire.
In a spotless, dry bowl, whisk the egg whites together with the cornstarch, vinegar, and salt until soft peaks form. Add the brown sugar, a spoonful at a time, making sure to continue whisking until the sugar is incorporated before adding the next spoonful. Whisk until stiff and glossy. Gently fold in
Spread out the egg white mixture in the prepared baking sheet. Sprinkle with the remaining hazelnuts.
Whip the cream until just about stiff. Beat in the mascarpone and flavor with the liqueur and vanilla. Refrigerate until ready to serve.
Put the caramels in a saucepan on the stove before you join the table, but don’t melt them just yet.
Carefully unroll the meringue. It may tear a little, but that won’t matter—this dessert is forgiving.
Spread the cream mixture over the meringue, leaving a margin of
Melt the caramels in the saucepan over low heat until they form a runny sauce; you can help it along a bit by stirring in a splash of water or milk—often
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