Hazelnut meringue roulade with spun sugar

Hazelnut meringue

• 100 g hazelnuts roasted and skins removed
• 4 egg whites
• 180 g caster sugar
• 1 pinch cream of tartar
• 1 tsp natural vanilla extract
• 300 g pouring (whipping) cream (see Tip)
• 125 g fresh raspberries

Caramel

• 12 hazelnuts, without skin toasted
• 250 g white sugar
• 20 g glucose syrup
• 1070 g water
• 50 g white vinegar
• icing sugar to dust
• edible flowers to decorate
• micro mint to decorate