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Hazelnut pavlovas
Hazelnut pavlovas
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Indulge in an Aussie pavlova with decadent chocolate-hazelnut filling.
Ingredients:
  • 187.50 ml finely chopped hazelnuts
  • 4 egg whites
  • 215.00 gm caster sugar
  • 5.00 gm cornflour
  • 1 tsp white vinegar
  • 300mls thickened cream
  • 30.00 ml chocolate hazelnut spread
  • Frozen blueberries, thawed, to serve
  • Frozen raspberries, thawed, to serve
Instructions:
  • Preheat your oven to 180°C. Line an oven tray with non-stick baking paper and trace a 15cm diameter circle using a round plate. Set aside.
  • Spread hazelnuts on a baking tray and bake until golden, about 5 minutes. Remove from the oven, wrap in a clean tea towel while still warm, then rub to remove skins. Discard skins, finely chop the nuts, and let them cool.
  • Lower the oven temperature to 120°C. In a clean, dry bowl, use electric beaters to whip the egg whites until medium peaks form. Slowly add caster sugar, one tablespoon at a time, while beating continuously until the meringue is thick, glossy, and the sugar is fully dissolved. Then, mix in the cornflour and vinegar until just combined.
  • Gently mix in the chopped hazelnuts. Spoon the meringue onto the baking tray, forming a circle. Bake for 1 hour 15 minutes, then let it cool in the oven before removing.
  • Whip the cream with the chocolate hazelnut spread until stiff peaks form. Top the pavlova with the cream mixture and finish with a sprinkle of berries before serving.

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