Description
A crisp meringue shell filled with whipped cream, chocolate, and toasted hazelnuts.
Ingredients
Scale
- 4 large egg whites
- 250g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 150ml double cream
- 50g dark chocolate, melted
- 50g toasted hazelnuts, chopped
Instructions
- Preheat your oven to 150°C (130°C fan/Gas Mark 2). Line a baking sheet with parchment paper.
- Whisk the egg whites in a clean, dry bowl until stiff peaks form.
- Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is thick and glossy.
- Gently fold in the cornflour and white wine vinegar.
- Spoon the meringue onto the prepared baking sheet, shaping it into a nest.
- Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely.
- Whip the double cream until soft peaks form.
- Gently fold the melted dark chocolate and most of the chopped hazelnuts into the whipped cream.
- Spoon the chocolate hazelnut cream into the cooled pavlova shell.
- Top with the remaining chopped hazelnuts.
Notes
- Ensure your bowl and whisk are completely grease-free for the best meringue.
- Toast the hazelnuts in a dry pan over medium heat until fragrant.
- Prep Time: 20 min
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Chocolate Hazelnut Pavlova, Meringue, Dessert, Chocolate, Hazelnut, Easy Dessert