Hazelnut Pavlova
Intermed..
Hazelnut Pavlova with Summer Strawberries, Mascarpone Cream and Basil Drizzle. Treat your friends with a pretty summery pavlova. Created by Catherine Fulvio for Whirlpool
PREP IN
15 MIN
COOK IN
63 MIN
SERVE
6
Hazelnut Pavlova
Intermed..
PREP IN
15 MIN
COOK IN
63 MIN
SERVE
6
Introduction
Hazelnut Pavlova with Summer Strawberries, Mascarpone Cream and Basil Drizzle. Treat your friends with a pretty summery pavlova. Created by Catherine Fulvio for Whirlpool
Ingredients
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 3 tbsp hazelnuts, toasted and roughly chopped
- 60g sugar
- 80ml water
- 12 basil leaves, shredded
- 150ml cream
- 60ml natural yoghurt
- 100ml mascarpone
- 4 tbsp icing sugar
- 200g strawberries, sliced
FOR THE BASIL DRIZZLE:
FOR THE TOPPING:
Method
- 1. Preheat the oven to 140°C/fan120°C/gas 2. Line a baking tray with baking parchment. Draw a 20cm circle (perhaps use a dinner plate) on the parchment and turn it over so you don’t spread meringue onto the pencil marks.
- 2. To make the pavlova, whisk the egg whites until stiff, gradually as the sugar, adding half the sugar, spoon by spoon, whisking after each addition and then fold in the rest. Continue to whisk until thick and glossy.
- 3. Fold in the white wine vinegar, corn flour and the hazelnuts. Spoon the pavlova mixture onto the parchment sheet and flatten the top with a slight indent. Bake for 1 hour, turn the oven off and leave the pavlova to cool completely in the oven.
- 4. To make the basil drizzle, combine the sugar and water into a small saucepan and bring to the boil, reduce the heat and leave to simmer for 3 minutes until a syrup forms. Add the basil leaves and stir well. Blend until fairly smooth and set aside.
- 5. To assemble, whisk the cream until soft peak stage, fold the yoghurt, mascarpone and icing sugar into the bowl. Carefully place the meringue on a cake stand, spoon over the mascarpone cream. Arrange the sliced strawberries on top and pour over some of the basil drizzle.
- 6. Tip: Spoon a little meringue onto the edge of the baking tray and place the baking parchment on top to keep the parchment from move when in the oven.
