Toffee Pecan Roulade

Ingredients

4 large British egg whites
225g golden caster sugar
30g Co-op pecan halves, chopped
300ml Co-op double cream
2 tbsp toffee sauce

Method

1. Set the oven to 160C/fan 140C/Gas 3

2. Grease a 33 x 23cm swiss roll tin, then line with greaseproof paper (the edges of the paper should overlap the rim of the tin by about 3cm)

3. Whisk the egg whites in a clean bowl until they’re stiff and foamy

4. Gradually whisk in the sugar until the mix forms stiff peaks

5. Spoon the mix into the lined tin and gently level the surface with a round-bladed knife

6. Scatter the pecans over the top and bake in the oven for 25 mins, until the outside is firm to the touch

7. Lay a damp tea towel out flat on your work surface

8.Put a clean sheet of greaseproof paper on top of the meringue and then turn the tin upside down, onto the damp towel

9. Carefully lift off the tin

10.Peel away the greaseproof paper and rest it back on top of the meringue while it cools down

11.Meanwhile, whisk the cream into soft peaks

12.Once the meringue has cooled, spread the cream over the top

13. Use the damp tea towel to roll up the meringue lengthways into a roulade shape

14. Drizzle with the toffee sauce, and serve