Ingredients
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120 g Egg White
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1 Vanilla Pod
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240 g Caster Sugar
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100 g toasted Hazelnuts
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100 ml Cocoa Powder
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250 ml Whipping Cream
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200 g fresh Cherries
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800 g fresh Strawberries
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400 g fresh Raspberries
Directions
Steps
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1
Done
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Preheat the oven to 110 °C. Line a baking tray with foil. |
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2
Done
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Make the MeringueWhisk the egg white and vanilla seeds to the stiff peak stage and slowly add the castor sugar a little at a time, until all the castor sugar has been incorporated and you have a thick and glossy meringue. Carefully fold the nuts and cocoa powder into the meringue. Spread the meringue mixture in a circular motion onto a foil-lined baking tray, peaking the meringue around the rim. Bake for 11⁄2–2 hours. The meringue must be cooked but gooey inside and should peel off the foil easily when done. Turn off the oven and leave the meringue to cool in the oven. |
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3
Done
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Assembling the PavlovaWhip the cream to the stiff peak stage and spread it evenly over the cooled meringue nest. Decorate with cherries or figs, strawberries and raspberries and dust with icing sugar |
