75g (1/2 cup)hazelnuts
4 egg whites
1 cup Chelsea White Sugar
1 tsp vanilla essence
1 tsp white vinegar
1 Tbsp cornflour

Decoration
2 Tbsp Chelsea Icing Sugar
1/2 cup cream
250-500 fresh fruit, peeled and sliced

Grease and line a 30 x 20cm Swiss roll tin with baking paper. Preheat the oven to 180ºC.

Toast the hazelnuts in a baking tray for 10-15 minutes. Remove from the oven and rub with a tea towel to remove the skins. Finely chop the skinned hazelnuts in a food processor or by hand.

Beat the egg whites, until stiff. Gradually add the Sugar, beating until dissolved. Fold in the vanilla, vinegar, cornflour and hazelnuts. Spread evenly into the prepared baking pan and bake for 10 minutes.

Sprinkle a little Icing Sugar on a sheet of greaseproof paper. Turn the meringue out onto the paper. Roll up the meringue with the paper in between, starting at a long edge. Cool on a wire rack.

Lightly whip the cream. Carefully unroll the meringue, spread with whipped cream and re-roll. Dust with Icing Sugar and serve with sliced fresh fruit.