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Blackberry, bay & hazelnut pavlovas
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unsalted butter, for greasing
3 large egg whites
275g caster sugar
½ tsp cream of tartar
75g chopped hazelnuts
1 bay leaf
300ml whipping cream
200g Greek yogurt
75g dark chocolate
1. Preheat the oven to 140˚C, gas mark 1. Grease and line a large, flat baking tray with baking parchment. Put the egg whites and a pinch of fine sea salt in a large, clean bowl or the bowl of a freestanding mixer. Using electric beaters or the mixer, whisk until soft peaks form. Then, while whisking, gradually spoon in 150g sugar and the cream of tartar. Keep whisking on a high speed for 4 minutes until glossy. Gently fold in 50g hazelnuts using a metal spoon. Spoon the meringue into 4 equal mounds on the prepared tray, then use the back of the spoon to spread them into evenly shaped rounds, with a dip in the middle for the filling. Bake for 1 hour 30 minutes. Leave to cool completely.
2. Meanwhile, put the blackberries in a pan with the remaining 125g sugar, 125ml water and the bay leaf. Bring to the boil, then reduce the heat and simmer for 4-8 minutes, until lightly syrupy. Remove from the heat and leave to cool. Discard the bay leaf.
3. Just before serving, whisk the cream until soft peaks form, then fold in the yogurt and ripple in some berry syrup. Break the chocolate into small pieces; melt in a microwave or in a small bowl over a pan of barely simmering water. Use a spoon to drizzle the meringues with chocolate; top with the cream, berries, a little more syrup and the remaining nuts.
Typical values per serving:
Vegetarian, Gluten free
This recipe was first published in August 2020.