Heavenly Pavlova Meringue

Ingredients

• 100 g egg whites ((≈3 egg whites, room temperature))
• pinch salt
• 1 tsp lemon juice
• 170 g powdered sugar
• 30 g hazelnuts ((chopped, inside the meringue))
• 70-80 g hazelnuts ((for coating))
• 2 egg yolks
• 100 g milk
• 10 g sugar
• 15 g cornstarch
• vanillin or vanilla sugar
• 80 g heavy cream ((33%))

Method

1. Preheat the oven and prepare the baking tray.
2. Whip the egg whites with a pinch of salt until soft peaks form.
3. Gradually add lemon juice and powdered sugar while continuing to whip until stiff peaks are formed.
4. Fold in chopped hazelnuts gently into the meringue mixture.
5. Spoon the meringue mixture onto the prepared baking tray to form the pavlova base.
6. Bake in the preheated oven until crisp on the outside.
7. In a saucepan, combine egg yolks, milk, sugar, and cornstarch, and cook until thickened to make the cream filling.
8. Allow the meringue to cool, then layer the cream filling on top.
9. Top with whipped heavy cream and coat with hazelnuts before serving.