Hazelnut pavlova

Improve on perfection with the addition of tasty roasted hazelnuts to this fluffy, sugary meringue. Top with cream and fruit to create a beautiful pavlova for dessert.
PavlovaWoman's Day



1.Preheat oven to slow, 150°C. Line an oven tray with baking paper.
2.In a large, clean bowl, using an electric mixer, beat egg whites until soft peaks form.
3.Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla; fold in nuts.
4.Form six 12cm nests on tray. Bake 10 minutes.
5.Reduce oven temperature to slow, 120°C.
6.Bake nests a further 20 minutes. Cool in a turned-off oven, with door ajar, to dry completely.
7.Top meringues with cream. Arrange bananas and strawberries on top; dust with cocoa.

A handy way to stop the oven door from slamming when cooling the pavlova is by wedging a wooden spoon in the door.


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