Add the egg whites to the bowl of your electric stand mixer, or you can put them in a mixing bowl and use a hand held electric mixer. Whisk them until they are foamy and reach soft peaks stage – when you can tip the bowl and they don’t move (this takes about 3 minutes in my mixer on speed 6)
Keep the mixer running and add the caster sugar one spoonful at a time, then add the cornflour and lemon juice. Mix on a high speed for 3-4 minutes until thick and glossy, you want to be able to rub the meringue between your fingers and not be able to feel any sugar grains
Spread the meringue out into the tin, and bake for 10 minutes. Then, turn the oven down to 140C Fan/160C/300F/GasMark 3 and bake for a further 15 minutes, or until risen and just starting to colour
Before you take the roulade out of the oven, prepare a sheet of baking paper dusted with icing sugar
Remove the roulade from the oven and tip it out onto the icing sugar covered baking paper, remove the tin and the baking paper it was baked with, then
leave to cool
Melt the Nutella for the filling by putting in the microwave for 10-20 seconds, and drizzle it over the meringue
Whip up the double cream with the icing sugar and vanilla extract until thick, an electric mixer is best for this
Spread most of the double cream over the Nutella on the roulade (save 5-6 tbsp to decorate the top if you like), then roll up the roulade, don’t worry about neatness or cracks – it’s normal
Place onto a serving plate, drizzle with more melted Nutella, dollop or pipe the remaining whipped cream down the centre, then add the Ferrero Rochers and chopped roasted hazelnuts
Serve immediately, store any leftovers in the fridge and eat within 2 days
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