The BX Breakfast Blog

Heeman's Nutella-Infused Raspberry Rolls

Posted By: Dave and Rachel · 7/10/2012 8:16:00 AM

Heeman's Nutella-Infused Raspberry Rolls



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


    • 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

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