Its indulgent with a great nutty texture that your guest will adore! Whether you use it as a cake, dessert or pudding is entirely up to you but make sure you give it pride of place at the dining table. Its a Fabulous dessert in my eyes to impress your guest with but without taking you hours of preparation and cooking time.

Check out my previous blog Traditional Soda Bread Recipe for some great silicone baking sheets which you can use for this recipe rather than tin baking sheets.

So here we go for my fantastic Raspberry Roulade you are going to need:

350g raspberries, 1/2 tsp mixed spice, 50g ground toasted hazelnuts, 2 tblsp chestnut puree ( you can use the remaining puree in soups, breads or even in stuffings with your Sunday Roast), 4 large free range eggs, 225g caster sugar, 150g pot of greek yogurt (or homemade see my previous blog yogurt recipe depends on milk used), and 2 tsp icing sugard to dust with.

Firstly preheat the oven to 180 c/ gas 4 and line a baking sheet with greaseproof paper. Whisk your egg whites for 4 minutes until it forms firm peaks. Add the sugar and whisk again until stiff. Mix the chestnut puree with the ground hazelnuts and mixed spice to form a paste and fold this into your meringue mixture. Spread your meringue mixture on to the baking sheet to form a large rectangle and cook for 25 minutes. Leave this to cool. Meanwhile puree 150g of your raspberries in a blender and ass sweetner to taste and pour into a serving jug. Then crush the remaining raspberries into the yogurt. Dust a clean surface with icing sugar and place meringue topside down on to the dusted icing sugar and spread your meringue with your raspberry cream before rolling up. Placing your meringue roulade on a serving plate scatter with remaining raspberries and serve with your raspberry coulis you prepared earlier in a jug.

Have you got a favourite dessert recipe you would like to share with us?