This Dessert is quite possibly one of the most delicious I’ve ever tasted. It was a great way to end a very rich meal, and provided you have some patience, is fairly straightforward to make. You will need:
4 egg whites at room temperature
250g castor sugar
1 tablespoon cornflour
1 tablespoon white wine vinegar
double cream/ fresh cream
hazelnuts ( roasted)
The method is quite straightforward, although one has to be very careful with egg-whites. They have a tendency to look perfect and then just go floppy 5 minutes before you’re done preparing the dish!
Preheat the oven to about 160 Celsius. Separate the eggs and beat the egg whites with an electric beater. Let them start to foam. Once they firm up, add half the sugar at once and keep it beating.
Slowly – tablespoon by tablespoon- add the rest of the sugar until the mixture becomes thick and in pearl colour. Then add the crushed roasted hazelnuts and the cornflour
Switch off the electric beater and manually fold the mixture. Add the vinegar and keep folding – you must be quick as the egg mixture may fall. Now halve the mixture and place on two separate baking sheets in a circular shape. Flatten out with a spatula.
Put the two sheets in the oven. After one hour, turn the oven off and leave the pavlova in the oven until it cools down. Do not open the oven. It is best to do this in the evening and leave the oven off overnight to cool slowly.
When cool, place one pavlova on a serving dish, add the whipped double cream, add more crushed nuts, and place sliced strawberries. Now place the second pavlova over the strawberries and once again layer with the double cream, crushed nuts and sliced strawberries. Make sure the cream is properly whipped otherwise you will end up with soggy pavlova!