About This Recipe
For a guaranteed "wow" effect, try this dessert recipe, a classic with a new twist. Divinely delicious!
Ingredients
At Oliviers&Co
Raspberry Vinegar Specialty
Hazelnut Cream
Hazelnut & Chocolate Cream
Flower Salt from the Ebro Delta
At the market
4 egg whites
9 oz caster sugar
1/2 tsp instant coffee
2 tbsp cornflour
10 fl oz very cold liquid cream
1 few roasted hazelnuts
Directions
Preheat ovent to 356°F.
Whisk the egg wthies with a pinch of salt. Add the sugar in three batches, without stopping whisking.
In a small bowl, mix the instant coffee with 1 tbsp of raspberry vinegar. Fold into the mixture with a spatula. Fold in the cornflour and mix.
Place 6 meringue domes on a baking sheet lined with parchment paper. Lightly smooth the top, leaving irregular movements around the edges.
Turn the oven down to 302°F and bake for 1 hour. Cool in the switched-off oven, leaving the door half-opened.
Whip the liquid cream and halve. In the first one, fold in the hazelnut cream. In the ssecond one, fold in the hazelnut & chocolate cream. Spread generously one on top of the other over the pavlovas.
Sprinkle with crushed roasted hazelnuts and serve chilled.