Name: Hazelnut Pavlova with Custard Cream
Prep time: 35 min
Cook time: 2 h
Total time: 155 min
Yield: 8 servings
Cuisine: Australian/New Zealand
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.