baking & roasting

Chocolate hazelnut pavlovaServes 16Ingredients:Base:4 egg whites180 g sugar100 g ground hazelnuts20 g flourFilling and topping:750 ml whipping or double cream100 g grated dark chocolate4 tbsp brandy or rum100 g sugar100 g ground almondsMethod:1. Cut two 26 cm Ø circles from baking parchment, andplace on a baking tray.2. Beat the egg whites stiffly, adding the sugar a littleat a time. Mix together the flour and hazelnuts, andfold into the egg white. Spread the meringuemixture over the two baking parchment circles, andbake, making sure that the meringues do notbecome brown.3. Immediately after baking, turn the meringuescarefully and peel off the baking parchment. Placeone on a serving plate, and crush the other.4. For the topping, caramelise the sugar in a pan over alow heat, add the almonds, and stir until golden.Turn onto baking parchment, and leave to cool. Thencrush with a rolling pin.5. Beat the cream until stiff. Fold in the gratedchocolate, meringue crumbs and brandy or rum.Place a cake ring around the meringue base, andspread the cream filling over. Scatter thecaramelised almonds over the top.6. Freeze the pavlova. About 5 hours before serving,remove from the freezer, defrost and cut into slices.Setting: Fan plus ConventionalTemperature: 120–140°C 120–140°CShelf level: 1 and 3 2Duration: 25–30 minutes 15-20 minutes foreach meringue34