Banana Roulade With Hazelnut Cream Food

BANANA PANCAKES WITH HAZELNUT MASCARPONE CRèME

Steps:

• Prepare the hazelnut mascarpone crème:.
• In a small bowl mix together mascarpone cheese, hazelnut cream, nutmeg, vanilla and powdered sugar until well blended. Set aside.
• Prepare the hazelnut drizzle:.
• Place 1/4 cup hazelnut cream in microwave safe bowl and heat in microwave on high for 20 seconds or until melted. Add half and half and stir to combine well. Mixture should be syrupy.
• Prepare the banana pancakes:.
• Slowly preheat a heavy pancake griddle.
• Mix together, flour, baking powder, salt, sugar and nutmeg.
• In a separate bowl, beat eggs and add milk, butter, mashed banana and lemon juice.
• Mix until well blended.
• Pour wet ingredients into flour mixture; mix just until combined.
• Batter should be lumpy.
• TO SERVE:.
• Lay one pancake down on the serving plate. Place a few banana slices on one edge, and spread mascarpone cream on the pancake. Top with another pancake, sliding a few more banana slices between the mascarpone and the top pancake. Top with remaining banana slices. Drizzle with a small amount of hazelnut syrup.
• VARIATION:.
• You may also use this sweet and creamy mascarpone filling on bagels. Simply choose a plain or egg bagel (no seeds), slice and toast.
• Spread mascarpone mixture on bagel halves.
• If desired, place sliced bananas on top and/or drizzle with hazelnut syrup for a decadent topping (may require fork and knife!).

HAZELNUT MERINGUE ROULADE WITHE RASPBERRIES

Steps:

• Preheat oven to 200c.
• Line a 9x13 Swiss roll tin with baking parchment.
• Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
• Gradually add the sugar a teaspoon at a time, whisking well between each addition.
• The meringue is ready when it is glossy and very stiff.
• Spread the mixture into prepared tin and sprinkle with hazelnuts.
• Bake for 8 mins or until very golden.
• Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
• Remove the paper from the base of the meringue and allow to cool for ten mins.
• Spread the whipped cream over the meringue and scatter over the raspberries.
• Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
• Wrap in non-stick baking parchment and chill well before serving.
• To serve unwrap and cut in slices.