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- Strawberry and Hazelnut Pavlova with…
Strawberry and Hazelnut Pavlova with Coconut Cream
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6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 100g blanched hazelnuts
- 4 egg whites, large
- 300g caster sugar
- 320ml coconut cream, refrigerated for minimum 2 hours
- 400g strawberries
Method
Step 1
Preheat oven to 120°C/100°C fan/gas ½. Whizz 30g of the hazelnuts in a blender until finely ground and set aside. Put the egg whites in a very clean, non-metallic mixing bowl and set aside. Pour 250g sugar into a large, non-stick frying pan and place over a low heat.
Step 2
Meanwhile, whisk the egg whites using an electric beater, increasing the speed until they reach stiff peaks. Move the sugar around the pan and once it starts to dissolve take off the heat.
Step 3
Turn the beater up to full speed and add the hot sugar a spoonful at a time, until the mixture is thick and glossy. Whisk for 5 mins more, until cool and very stiff.
Step 4
Gently fold in the blitzed hazelnuts and spread the meringue onto a lined baking sheet in a 20cm circle.
Step 5
Use a spatula to create a dip in the centre. Transfer to the oven and bake for 1 hr 30 mins. Turn off the oven and leave the meringue inside to cool completely.
Step 6
Make the praline: heat the remaining sugar in a large, non-stick frying pan over a low heat. Move the sugar around, allowing it to melt gradually. Once golden, stir in the remaining hazelnuts to coat, then carefully pour onto a non-stick baking tray to cool.
Step 7
Quarter 300g of the strawberries and blend the rest to make a sauce. Whip the coconut cream with an electric beater until it makes soft peaks and pile into the centre of the meringue. Top with strawberries, then the sauce. Lightly pulse the caramel hazelnuts in a blender to make a fairly fine praline and scatter over the pavlova just before serving.
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