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.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Hazelnut pavlova
  • 4 egg whites
  • 2/3 cup caster sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup roasted hazelnuts, skins removed, coarsely chopped
  • 300 millilitre carton cream, whipped
  • 2 bananas, sliced
  • 1 punnet (250g) strawberries, thinly sliced
  • cocoa powder, for dusting


Hazelnut pavlova
  • 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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