Nutty Chocolate and Red Fruit Pavlova
Nutty Chocolate and Red Fruit Pavlova
 Prep Time ~20 mins | Cooking Time ~45 Mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~? |  Serves ~6 |
Tip ~ Ensure the Pavlova is properly cooled before decorating with the fruit and serving.The Pavlova will keep for at least a week in a sealed container.
Ingredients
4 large egg whites
225g / 8oz golden caster sugar, plus a little extra to sweeten
1 teaspoon each vanilla extract and white wine vinegar
1 teaspoon cocoa powder
1 teaspoon cornflour
100g pack roasted finely chopped hazelnuts
284ml carton, plus 142ml carton double cream
400g / 14oz frozen mixed red berries, thawed
You will need: baking parchment and a flat baking sheet.
Method
1. Preheat the oven to 140C / 120C fan oven / Gas mark 1.
2. Draw a 25.5cm / 10 inch circle on a baking sheet of baking parchment and place onto the baking sheet.
3. Put the egg whites into a large spotlessly clean bowl. Whisk using an electric hand whisk, until stiff.
4. Gradually whisk in the sugar, one spoonful at a time, making sure the meringue is stiff again before adding another spoonful of sugar.
5. Add the vanilla extract and vinegar, then sift in the cocoa powder and cornflour. Whisk quickly to mix everything together.
6. Add the nuts and fold in with a large metal spoon.
7. Spoon the meringue mixture onto the baking parchment within the circle. Make a slight dip in the centre of the circle.
8. Bake for 45 minutes, then cool before peeling off the paper and placing on a flat serving plate.
9. Whip all the cream in a large bowl, add 1 - 2 tablespoons sugar and whip to soft peaks - it should not be too stiff.
Spoon the cream on top of the Pavlova. Top with the mixed berries and serve.