Preheat your oven to 300°F (150°C). Line a 15" x 10" (38cm x 25cm) cookie sheet with parchment for the roulade.

Place the hazelnuts on a separate baking tray and bake for roughly 15-20 minutes or until golden brown and toasty.

While still warm, place the hazelnuts in a clean kitchen towel and rub the nuts back and forth to remove the thin skins. Some skin left on is just fine.

Chop the hazelnuts into small pieces and set aside.

Using an electric hand mixer or stand mixer, whisk egg whites on medium/high speed until soft peaks form.

Once all the sugar is added whip the meringue for 2 extra minutes. Lastly, stir in the chopped hazelnuts.

Spread meringue evenly in prepared baking sheet all the way to the edges.

Bake for roughly 35-40 minutes or until meringue is slightly firm to touch on top but soft inside. Set aside to go cool.

Lay a clean kitchen towel over the meringue. Place a wire rack on top of that and flip it over. The baking sheet will be facing you now. Lift away the baking sheet. Gently take away the wire wrack from underneath the roulade. It might stick to the kitchen towel but don't be nervous, you can do it!

Carefully peel off the parchment paper. Don't worry if you have some holes, this is fixable.

Spread the whipped cream all over the surface of the meringue (the side that had the paper on).

Scatter the raspberries all over the cream.

To roll the Roulade: Using the kitchen towel as your guide, starting at the long side, gently roll up the meringue jelly-roll style, enclosing filling.

Still using the kitchen towel, lift the roll onto your serving platter seam side down.

Dust liberally with Icing sugar (to cover any cracks 🙂 ).

Slice and serve as is or with some vanilla ice-cream on the side. Store leftovers in the fridge for up to 2 days.