Hazelnut Pavlova

If you’re a fan of light and crispy desserts, this hazelnut pavlova is a must-try. The combination of airy meringue, whipped cream, and toasted hazelnuts creates a delightful treat that is both visually appealing and delicious. The pavlova starts with a base of egg whites, caster sugar, and distilled malt vinegar, beaten until very stiff and shiny. The meringue is then spread into a rectangle and baked to perfection. Once cooled, it is topped with whipped cream and sprinkled with chopped toasted hazelnuts. The pavlova is then chilled, allowing the flavors to meld together. When ready to serve, it can be cut into thick slices, revealing the delicate and crunchy meringue interior. Let’s dive into the preparation of this mouthwatering hazelnut pavlova and indulge in its delightful textures and flavors.

INGREDIENTS:

• 4 egg whites
• 225g/8oz caster sugar
• 1 teaspoon distilled malt vinegar
• 300ml/10fl oz double cream
• 50g/2oz toasted hazelnuts, chopped

PREPARATIONS:

1. Preheat the oven to 130°C/250°F/Gas mark ½.
2. In a clean, grease-free heatproof bowl, mix together the egg whites, caster sugar, and distilled malt vinegar.
3. Place the bowl over a pan of gently simmering water.
4. Using an electric whisk, beat the mixture for 10 minutes or until very stiff and shiny.
5. Line a baking sheet with non-stick baking parchment.
6. Spread the meringue mixture into a rectangle shape on the prepared baking sheet using a metal spatula or palette knife.
7. Bake the meringue in the preheated oven for 40 minutes.
8. Turn off the oven and leave the meringue inside to cool completely.
9. Whip the double cream until it just holds its shape.
10. Spread the whipped cream over the cold pavlova.
11. Sprinkle the chopped toasted hazelnuts over the whipped cream.
12. Chill the assembled pavlova in the refrigerator for 2-3 hours or overnight.
13. Prior to serving, cut the chilled pavlova into thick slices.

YIELD:

• Serves 6

SPECIAL INSTRUCTIONS:

• Ensure that the bowl used for beating the egg whites is clean and grease-free to achieve the best results.

TIPS:

• Toast the hazelnuts beforehand to enhance their flavor and crunch. Simply place them in a preheated oven for a few minutes until lightly golden and fragrant.
• Adjust the amount of caster sugar according to your desired level of sweetness.
• When spreading the meringue mixture onto the baking sheet, you can create a decorative pattern using the metal spatula or palette knife.
• For an extra touch, you can drizzle some chocolate sauce or sprinkle cocoa powder over the pavlova before adding the toasted hazelnuts.

In conclusion, this hazelnut pavlova is a delightful dessert that combines the light and crispy texture of meringue with the creamy richness of whipped cream and the nutty crunch of toasted hazelnuts. The meringue is made from egg whites, caster sugar, and distilled malt vinegar, beaten until stiff and shiny. Once baked and cooled, it becomes the base for this mouthwatering dessert.

Topped with whipped cream and sprinkled with chopped toasted hazelnuts, the pavlova provides a delightful combination of flavors and textures. The light and airy meringue, creamy whipped cream, and the nutty crunch of hazelnuts create a symphony of taste sensations.

Chilling the pavlova allows the flavors to meld together and enhances the dessert’s overall appeal. When ready to serve, the chilled pavlova can be cut into thick slices, revealing the delicate and crispy interior.

Whether enjoyed on its own or as a sweet ending to a meal, this hazelnut pavlova is sure to impress your guests. The combination of meringue, whipped cream, and toasted hazelnuts creates a dessert that is both visually stunning and utterly delicious.