Name: Pavlova with hazelnut cream
Yield: serving
Cuisine: Bake
Ingredients: 8.00 eggs whites only, at room temperature; 375.00 ml castor sugar; 1.00 salt pinch; 375.00 ml cream fresh, whipped to stiff peaks; 100.00 g hazelnuts chopped; 125.00 g dark chocolate chopped

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Ingredients (6)

MERINGUE

8.00	eggs — whites only, at room temperature
375.00 ml	castor sugar
1.00	salt — pinch

FILLING

375.00 ml	cream — fresh, whipped to stiff peaks
100.00 g	hazelnuts — chopped
125.00 g	dark chocolate — chopped

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Method:

Preheat the oven to 130 ºC. Trace two circles, about 25 cm in diameter, onto a sheet of baking paper and dust with cornflour. Beat the egg whites until stiff but not dry. Add the castor sugar a little at a time, beating continuously. Beat until shiny and thick. Fold in the-salt. Divide the meringue mixture evenly between the two circles and shape into two circles using a spatula. Bake for 1-1 /2 hours. Switch off the oven and leave the meringues in the oven to cool. Blend all the filling ingredients, except half the nuts and half the chocolate. Assemble the pavlova just before serving: Place one meringue layer on a pretty serving platter and spoon the cream filling on top, spreading evenly. Top with the remaining meringue layer and sprinkle with the chopped hazelnuts and chocolate.
Makes a medium-sized Pavlova.