5 egg whites

275g caster sugar

1 tsp Taylor & Colledge Vanilla Bean Extract

50g chopped hazelnuts, toasted

For the spiced berries

400g mixed frozen berries

50g light muscovado sugar

1 mulled wine spice sachet

For the filling

300ml double cream

2 tbsp icing sugar, plus extra for dusting

2 tsp Taylor & Colledge Vanilla Bean Paste

1. Heat the oven to 200C/180C fan/gas 6 and line a 23cm x 33cm Swiss roll tin with baking parchment. Using a stand mixer or electric hand whisk, whisk the egg whites to stiff peaks, then gradually whisk in the sugar until fully combined. Gently fold in the Taylor & Colledge Vanilla Bean Extract ensuring as much air remains in the mixture as possible.

2. Spread the meringue mixture into the lined tin in an even layer, then scatter the chopped hazelnuts over the top. Bake for 8 mins, then lower the oven to 180C/160C fan/gas 4 and bake for a further 15 mins. Turn out onto a clean tea towel laid over a wire rack (hazelnut-side down) and leave to cool.

3. Meanwhile, make a start on the spiced berries by tipping the frozen berries and sugar into a saucepan. Add the mulled wine spice sachet – plus as much water as is required – and bring to a boil, allowing the mixture to bubble away until most of the liquid has reduced. Pour into a sieve, discarding the spice bag and juice, and set aside to cool.

4. For the filling, whisk the cream to soft peaks in a bowl, then fold in the icing sugar and the Taylor & Colledge Vanilla Bean Paste. Carefully peel the baking parchment away from the meringue and evenly cover with the cream mixture, then spread the spiced berries on top. Starting at a longer side, tightly roll up the meringue to form a roulade. Dust with icing sugar and serve.