Pavlova is a great dessert not only is it delicious, but it looks quite impressive for minimum effort which is always a good thing when you might already have cooked two other courses! The hazelnut that I add to the pavlova really changed the flavour of the meringue though not the texture and is a nice twist on a classic. I use golden caster sugar in this recipe as I think it looks better with the addition of the hazelnuts. This will make 8 large individual meringues.
Ingredients
5 medium egg whites
250 g golden caster sugar
100 g chopped and roasted hazelnuts
300 ml whipping cream
400 g strawberries washed and hulled
200 g blueberries washed
Method
- Preheat the oven to 140 C. Line 2 baking sheets with baking parchment.
- In a clean bowl whisk the egg whites until they are stiff. Add the caster sugar a tablespoon at a time, whisking well between each addition until all of the sugar is incorporated and the mixture is stiff and glossy.
- Add the hazelnuts and mix until combined.
- Spoon out the meringue mixture so that you have 8 separate piles of meringue making sure that there is enough room for them to spread a little.
- Bake for about 1 hour 30 minutes until they are a pale golden colour and crisp. Turn the oven off and leave the meringues in the oven until they are completely cold.
- Pour the cream into a bowl and whisk until stiff. Top the meringues with the whipped cream, strawberries and blueberries and serve.
ChilternEats 