Grease and line a 33x23cm/12x9in Swiss roll tin with baking ... onto a sheet of baking paper (hazelnut-side down). Peel away the paper from the base of the meringue and set aside to cool ...

For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer. Add ...