Hazelnut pavlova recipe

Ingredients (nutrition)

• 4 egg whites
• 8 oz caster sugar
• 1 teaspoon distilled malt vinegar
• 10 fl oz double cream
• 2 oz chopped toasted hazelnuts

Preparation (instructions)

1. Preheat oven to 250 degree F.
2. In an ovenproof bowl, combine together egg whites, sugar and vinegar.
3. Place bowl over a pan of simmering water.
4. Whisk for 12-15 minutes with an electric hand held mixer.
5. Spread meringue mixture into a rectangle on a baking sheet lined on a baking tray.
6. Bake in a preheated oven for 40 minutes. Set aside to cool.
7. In a bowl, whip double cream until it is able to hold its shape and spread over pavlova.
8. Top with hazelnuts and refrigerate for at least 6 hours.
9. Cut into slices and serve.

Servings: 6

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