Sweet summer days

Ravneet Gill shares three chilled desserts that are guaranteed to hit the sweet spot on a hot summer’s day

- Ravneet Gill

Hazelnut and raspberry roulade

This is a light and refreshing dessert that’s ideal for summer as it keeps really well for up to three days in the fridge. It just so happens to be gluten-free, too.

50 MINUTES + COOLING + CHILLING | SERVES 6-8 | EASY

HAZELNUT DACQUOISE

vegetable oil for the tin

egg whites 180g (about 6)

cream of tartar ¼ tsp

caster sugar 80g

icing sugar 50g

hazelnuts 65g, roasted, coarsely chopped

ground almonds 50g

RASPBERRY CREAM

double cream 280ml

raspberries 100g

icing sugar 30g, plus extra for dusting

lemon ¼, juiced

1 For the hazelnut dacquoise, heat the oven to 170C/fan 150C/ gas 3. Oil a 20cm x 30cm baking tray and line with baking paper.

2 Put the egg whites and cream of tartar in a clean bowl, and, using an electric whisk, beat until the mixture looks light and fluffy, and holds peaks. Add the caster sugar and a pinch of salt, and continue to beat until stiff peaks form. Add the icing sugar, 45g of the chopped hazelnuts and all the ground almonds, and fold together using a spatula, keeping in as much air as possible.

3 Spread the mixture evenly over the prepared baking tray and bake for 15-17 minutes or until golden and dry to the touch. Cool on the tray for a few minutes, then use the baking paper to help you turn it out onto a wire rack. Cool completely.

4 For the raspberry cream, whip the double cream in a large bowl until thickened and soft peaks just hold. In a separate bowl, gently mash the raspberries with the icing sugar and lemon juice. Add the raspberries to the double cream and beat together gently until the mixture holds soft peaks.