Name: Chocolate Hazelnut Pavlova
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 2 cup caster sugar; 4 tbs cocoa powder; 6 egg whites; 1/2 tsp cream of tartar; 2 tsp vanilla essence; 125 g hazelnuts finely chopped; 500 g fresh strawberries; 1/2 cup mint, leaves removed, optional *to decorate; 600 ml thickened cream; 1 tbs cocoa powder; 2 tbs icing sugar; 75 g hazelnuts ground

by maggie-ann Last updated on 07/09/2019

A wonderful pavlova with a chocolate hazelnut cream filling. - maggie-ann

Ingredients

2 cup caster sugar
4 tbs cocoa powder
6 egg whites
1/2 tsp cream of tartar
2 tsp vanilla essence
125 g hazelnuts finely chopped
500 g fresh strawberries
1/2 cup mint, leaves removed, optional *to decorate

Chocolate Hazelnut Cream

600 ml thickened cream
1 tbs cocoa powder
2 tbs icing sugar
75 g hazelnuts ground

Method

Step 1

Chocolate hazelnut pavlova: Sift sugar and cocoa into a bowl.
Step 2

Place egg whites and cream of tartar in a large bowl of an electric mixer.
Step 3

Beat on high speed until soft pecks form.
Step 4

Gradually add sugar mixture and continue beating for about ten minutes or until sugar is dissolved.
Step 5

Fold in vanilla essence and hazelnuts.
Step 6

Line an oven tray with baking paper and spread mixture over tray to form a circle.
Step 7

Alternately get 2 oven trays and mark a 25 cm circle on each one and divide meringue evenly over circles, spreading to the edge.
Step 8

Cook at 150C for 1 hour. Turn off the oven and cool pavlova in oven with the door left ajar.
Step 9

Chocolate hazelnut cream: Beat cream in a large bowl with an electric mixer until soft peaks form.
Step 10

Add sifted cocoa, icing sugar and ground hazelnuts.
Step 11

Beat until firm peaks form.
Step 12

Spoon over pavlova or alternately add an extra 300 mL cream and spoon half the mixture over one pavlova. Sandwich together.
Step 13

Spread remaining cream over the top.
Step 14

Decorate with choice of either strawberries and mint or crushed Tim Tams.