FESTIVE HAZELNUT PAVLOVA
8 egg whites
400g (2 cups) caster sugar
½ tsp white vinegar
150g (1½ cups) Lucky Hazelnut Meal
500ml thickened cream
2 tbsp Frangelico liqueur (optional)
125g (1 cup) Lucky Natural Hazelnuts, finely chopped, plus extra whole nuts for decoration
100g (1 cup) Lucky Natural Pistachios, finely chopped, plus extra whole nuts for decoration
Gold leaf, for decoration (optional)
1. Preheat fan-forced oven to 160°C. Draw an 18cm diameter circle on 4 separate sheets of baking paper using a dark marker. Turn the baking paper on the reverse side and place each sheet on separate, lightly greased baking trays.
2. Using an electric mixer, beat the egg whites until soft peaks form. With the mixer running, slowly add the sugar, allowing it to mix through after each addition, until sugar has dissolved. Add the vinegar and beat until stiff peaks form, before gently folding through the hazelnut meal using a spatula, until well combined.
3. Spoon the meringue mixture evenly between the prepared baking sheet circles, placing the meringue in the middle of each circle. Using a spatula, spread the meringue into a flat disc, until it reaches the marked lines. Place the baking trays in the oven and cook for 40 minutes. Remove from the oven and allow to cool
completely. Once cooled, carefully remove the baking paper.
4. Place the mascarpone and thickened cream into an electric mixer and whisk on high speed until stiff peaks form. Add the Frangelico (if using) and beat until combined.
5. To assemble the pavlova, place one meringue circle on a serving plate. Spread a quarter of the cream mixture over the meringue and sprinkle with a quarter of the chopped hazelnuts and pistachios. Repeat with remaining three layers to create a layered pavlova. Top with strawberries, raspberries, whole hazelnuts and whole pistachios, and flecks of gold leaf.
• The meringue can be made a day ahead, stored in an airtight container with baking paper between each meringue.
• The pavlova is best assembled a few hours before consuming.
Recipe by @sydneyfoodsisters