Hazelnut Meringue Log with Frangelico Cream & Caramel


Preparation info

  • Difficulty


  • Serves


Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About

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.


For the Hazelnut Meringue

  • 4 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white wine vinegar
  • A pinch of sea salt
  • cup (150 g) firmly packed light brown sugar
  • Scant 1 cup (125 g) hazelnuts, finely chopped in a food processor

For the Filling

  • 7 tablespoons (100 ml) heavy cream
  • 8 ounces (250 g) mascarpone
  • 3 to 4 tablespoons Frangelico (hazelnut liqueur)
  • 1 teaspoon vanilla extract



Preheat the oven to 335°F (170°C). Line an 8 by 12-inch (20 by 30-cm) rimmed baking sheet with parchment paper.

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 ¾ cup plus 2 tablespoons (75 g) of the hazelnuts with a rubber spatula.

Spread out the egg white mixture in the prepared baking sheet. Sprinkle with the remaining hazelnuts. Bake for 20 minutes. The meringue should have a pale, light golden color and feel bouncy to the touch. Let cool for 5 minutes. Invert the meringue onto a clean kitchen towel and peel away the parchment paper. Roll up the meringue from a short side, with the towel standing in as a filling. This way the roll will be pre-formed into the shape it should hold later and it also prevents it from drying out, which may cause the meringue to tear. Store on the counter until ready to fill.

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 ¾ inch (2 cm) on one short end. Very delicately roll up the meringue, starting from the opposite short end, and place the roll on a serving platter.

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 2 to 4 tablespoons will do the trick. Pour the sauce onto the meringue log in thin trickles. Generously sprinkle with confectioners’ sugar. Decorate with some mistletoe to add a special Christmas touch.

For Garnish

  • 1 bag (about 6 ounces/180 g) soft caramels
  • 2 to 4 tablespoons milk if needed
  • Confectioners’ sugar