Heeman's Nutella-Infused Raspberry Rolls

Ingredients:

Yields: 10 servings

• 6 egg whites (1 cup/250 mL)
• 2 cups/500 mL  chopped strawberries (or raspberries)
• ½ cup/125 mL  heavy cream
• ¼ cup/50 mL  sugar
• ¼ cup/50 mL  shredded coconut
• ¼ cup/50 mL  chopped pecans
• ¼ cup/50 mL  Nutella
• 1 tsp/5 mL  sugar*
• ½ tsp/2 mL  vanilla
• ½ tsp/2 mL cornstarch
• ½ tsp/2 mL  white vinegar

Instructions:

• Preheat oven to 325°F degrees.
• Butter a baking sheet and line it with buttered parchment paper.
• Mix the vinegar, cornstarch and vanilla in a small bowl and set aside.
• In a stand mixer, whisk the egg whites until soft peaks form and gradually add the ¼ cup of sugar. Continue beating to stiff peaks. Slowly whisk the vinegar mixture into the meringue.
• Spread the meringue evenly onto a 9x13" (23x30.5cm) pan. Sprinkle the coconut and pecans over the meringue. Bake 10 to 12 minutes. Cool completely.
• In a separate bowl, whisk the heavy cream and 1 tsp sugar to stiff peaks.
• Use a knife to release the edges and remove the meringue from the baking sheet. Turn the meringue over onto a parchment lined surface, nut side down. Spread the nutella (gently preheat in microwave so it spreadble) over the meringue and then spread the whipped cream over the nutella layer.
• Sprinkle with chopped strawberries (raspberries), leaving a little room at one of the short ends to help seal the roll. Starting with the short end with more fruit, roll the meringue into a log, keeping the roll as tight as possible.
• To serve, cut into slices with serrated knife.

• *Maple syrup, agave or stevia can be substituted.

  This is such a popular recipe with our family I usually double the recipe!

  Recipe adapted from Jessica Phillips -- Raleigh, NC