meringue dessertsaustralian/new zealandbaking
Hazelnut Pavlova with Custard Cream
Make Hazelnut Pavlova with Custard Cream from Yummy Life with 15 ingredients and 18 clear steps.
From YouTube · Jan 5, 2026
Make Hazelnut Pavlova with Custard Cream from Yummy Life with 15 ingredients and 18 clear steps.
35 min
Prep time
2 hrs
Cook time
2 hrs 50 min
Total time
8 servings
Yield
Ingredients
12 ingredients- HAZELNUT MERINGUE
- 100 g egg whites, approximately 3 egg whites, at room temperature
- 1 pinch salt
- 1 tsp lemon juice
- 170 g icing sugar
- 30 g hazelnuts, finely chopped
- VANILLA CUSTARD
- 2 egg yolks
- 100 g milk
- 10 g sugar
- 15 g cornflour
- 1 tsp vanilla sugar
- TOPPING
- 80 g double cream
- 70–80 g hazelnuts, chopped
Method
18 steps- Preheat the oven to 100°C (212°F).
- Line a baking tray with baking paper.
- Whisk the egg whites and salt until foamy.
- Add the lemon juice.
- Gradually add the icing sugar while whisking.
- Continue whisking until the meringue is stiff and glossy.
- Fold in the 30 g chopped hazelnuts.
- Spoon or pipe the meringue into a pavlova base.
- Bake for approximately 1 hour 45 minutes.
- Turn off the oven and leave the pavlova inside for 15 minutes with the door slightly open.
- For the custard, whisk the egg yolks, milk, sugar, cornflour and vanilla sugar in a saucepan.
- Cook over medium-low heat, stirring constantly, until thickened.
- Cover the surface and leave the custard to cool completely.
- Whip the double cream until firm.
- Spread the cooled custard over the pavlova.
- Top with whipped cream.
- Press or sprinkle the remaining chopped hazelnuts over the cream.
- Serve shortly after assembling.
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