Sunshine desserts

Hazelnut And Nectarine Roulade

Ingredients (Serves 8-10)

◆ 75g shelled and blanched hazelnuts

◆ ½tsp vanilla extract

◆ 1tsp cornflour

◆ 1tsp white wine vinegar

◆ 4 large egg whites

◆ 150g caster sugar

For the filling

◆ 150ml crème fraîche

◆ 250ml double cream

◆ 1tbsp caster sugar

◆ 2tbsp orange liqueur

◆ 4 nectarines, halved, stoned and chopped

◆ Whipped cream and nectarine slices, to decorate

1 Preheat the oven to 160°C, Fan 150°C, Gas Mark 3. Line a 23 x 33cm Swiss roll tin with baking parchment. Place the hazelnuts on a baking sheet and roast in the oven for 10 minutes, until lightly browned. Cool slightly, then place in a food processor and pulse until finely chopped.

2 Mix the vanilla, cornflour and vinegar together in a small bowl. Place the egg whites in a large bowl and whisk until they form soft peaks. Gradually whisk in the sugar, alternating with the cornflour mix.

Whisk until stiff. Fold in all but 2tbsp hazelnuts. Transfer to the prepared tin and sprinkle with the remaining nuts. Bake for 25 minutes, until golden and crisp on the surface.

3 Place a sheet of baking parchment on the work surface and turn the meringue out on to it. Peel off the lining paper and leave to cool. Lightly whip the crème fraîche, cream and sugar together with the orange liqueur, until it forms soft peaks. Spread over the cooled roulade, sprinkle with chopped nectarines and roll up from one short side.

4 Transfer to a serving plate. Decorate the top with whipped cream and nectarine slices and serve.

Blueberry And Vanilla Tart

Ingredients (Serves 8)

◆ 150g plain flour

◆ 75g butter, diced

◆ 1tbsp caster sugar

For the custard

◆ 300ml double cream

◆ 1 vanilla pod

◆ 3 egg yolks

◆ 1 egg

◆ 40g caster sugar

◆ 200g blueberries

◆ Icing sugar, to dust

1 To make the pastry, sift the flour into a bowl. Add the butter and rub in with fingers, to form a crumb. Stir in the sugar and then 2tbsp cold water, to form a dough. Wrap and chill for 20 minutes.

2 Preheat the oven to 200°C, Fan 180°C, Gas Mark 6. Roll out the pastry on a lightly floured surface and use to line a 20cm wide, 3cm deep loose-based fluted tart ti