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Dear Lindsey, I am shortly making the Chocolte Hazelnut Meringue Roulade for an evening dinner. I am wondering how far in advance can I roll the meringue + cream up without it going soggy? It would help my planning a lot if I could do it in the morning, or at least lunchtime! Thank you.
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Hello,
We would roll this up to 4 hours ahead and keep covered in the refrigerator.
When baked it should have a crispy top!
Best wishes
Lindsey