Name: Chocolate and hazelnut pavlovas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 egg-whites; 1 cup caster sugar; 2 tablespoon cocoa powder; 1 tablespoon cornflour; 1 teaspoon white vinegar; 300 millilitre carton cream, whipped; 1/2 cup frozen raspberries; 1/4 cup hazelnuts, toasted, chopped; 60 gram dark chocolate, melted

Chocolate and hazelnut pavlovas

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

4 egg-whites

1 cup caster sugar

2 tablespoon cocoa powder

1 tablespoon cornflour

1 teaspoon white vinegar

300 millilitre carton cream, whipped

1/2 cup frozen raspberries

1/4 cup hazelnuts, toasted, chopped

60 gram dark chocolate, melted

Method

1.Preheat oven to slow, 150°C. Lightly grease and line two baking trays.

2.In a small bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves. Beat in cocoa, cornflour and vinegar.

3.Spoon mixture into 4 even rounds on prepared trays. Bake for 10 minutes.

4.Reduce heat to very slow, 120°C. Bake a further 20-25 minutes until meringues are firm. Turn off oven. Cool meringues in oven with door ajar.

5.Serve meringues topped with cream, raspberries and hazelnuts. Drizzle with chocolate.

It is important to use a clean, dry bowl and heaters to ensure optimum volume. Do not overbeat egg-white before adding sugar as it will break down.
Note

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Ingredients

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