Anyone who remembers when baked Alaska or lemon meringue pie were considered gourmet, or who has ever spent a bit too long gazing at the brightly coloured, cloud-like creations at their local ...

Remove the meringue from the oven and leave to cool. After a few minutes, turn it out onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set ...

Fold in the reserved, chopped hazelnuts with the sieved cocoa powder. Divide the meringue mixture between the two circles, spreading into rounds of an even thickness with a spatula. Bake for five ...

Line a 1.2 litre (2 pint) pudding bowl with a double thickness of cling film. First make the hazelnut meringue. Preheat the oven to 180°C. Put the hazelnuts on a baking sheet and toast in the ...

Hello Lindsey. I would like to make Delia's Hazelnut Chocolate Roulade ahead of the festive season. I've read your advice to previous enquiries regarding freezing but wondered if I cooked, cooled and ...

Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it ... For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur ...

Over the years, modern pastry chefs have taken some tasty liberties with the original recipe, incorporating complementary ...

In a separate bowl, beat egg whites, caster sugar and salt in an electric mixer on medium-high for about 8–10 minutes until you have a thick and glossy meringue. Add the ground hazelnut mixture ...