Cold Desserts Recipes - Australian Hazelnut Pavlova

Ingredients

• 3 egg whites

• 175g/1 cup caster sugar

• 5ml/1 tsp corn-flour

• 5ml/1 tsp white wine vinegar

• 40g/generous 1/4 cup chopped roasted hazelnuts

• 250ml/1 cup double cream

• 15ml/1 tbsp orange juice

• 30ml/2 tbsp natural thick and creamy yogurt

• 2 ripe nectarines, stoned and sliced

• 225g/2 cups raspberries, halved

• 15-30ml/1-2 tbsp redcurrant jelly, warmed

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Method:

1. Preheat the oven to 140C/275F. Lightly grease a baking sheet. Draw a 20cm/8in circle on a sheet of baking parchment. Place pencil-side down ion the baking sheet.

2. Place the egg whites in a clean, dry, grease-free bowl and whisk with an electric mixer until stiff peaks form. Whisk in the caster sugar 15g/1 tbsp at a time, whisking well after each addition.

3. Add the corn-flour, vinegar and hazelnuts and fold in carefully with a large metal spoon.

4. Spoon the meringue on to the marked circle and spread out to the edges, making a dip in the centre.

5. Bake for about 1 1/4-1 1/2 hours, until crisp. Leave to cool completely and transfer to a serving platter.

6. Whip the double cream and orange juice until the mixture is just thick, stir in the yogurt and spoon on to the meringue. Top with the prepared fruit and drizzle over the warmed redcurrant jelly. Serve immediately.