This Berry Hazelnut Pavlova Recipe differs slightly from the bright white ones that you often see, I use golden caster sugar throughout and make a caramel out of the sugar. This gives a less sweet taste with a slightly bitter background flavour. This contrasts wonderfully with the luscious sweet berries.
Not only is this delicious but you could count it as one of your five a day. The sugar is brown and so is bran – so I’m guessing that this is a diet food. It’s thinking like this that has enabled me to maintain a 32inch waist (please note that I am not a Dr – so my dietary advice my not be 100%!)
To Make My Berry Hazelnut Pavlova Recipe You Will Need
For the Praline
- 70g Chopped Hazelnuts
- 50g Golden Caster Sugar
For The Meringue
- Half of The Praline
- 4 Large Egg Whites
- 250g Golden Caster Sugar
For the Topping
- Half of The Praline
- 320ml coconut cream, refrigerated for minimum 2 hours
- 400g Mixed Berries
Start by making the Praline
Once the sugar has melted stir in the Chopped Hazelnuts and give it a good mix, turn this out onto baking parchment (or a lightly oiled tin), squish the hot mix out a bit, but take care it will burn if you touch it.
Make the Meringue
Put the oven on at 120C /100C Fan/250F/Gas Half.
Put the egg whites in a very clean mixing bowl. You need an uber-clean bowl, straight out of the dishwasher is fine, otherwise take a little lemon juice on kitchen paper and wipe around the inside of the bowl and blades. A tiny bit of grease from your finger will stop the egg whites whipping up properly.
Put the 250g Golden Caster Sugar into a large pan and gently heat swirling as you go.
When the sugar is almost melted put the 4 Egg Whites on to whip, until they are fluffy clouds. Then wham the machine up to full speed and slowly pour the melted sugar into the whipped egg whites. Once all the sugar is in whisk for another 5 mins. Then fold in half of the Praline mix you made earlier.
Get a baking tray and paper to line it… dip your finger in the COLD meringue mix then place a dot of mix on the corners of the tray and use this a blue-tac to hold the paper in place.
Bake for 1 hour 30 mins, turn off the oven, leave the door open a crack and let it cool completely in the oven. Meringue is a funny one, when cooking you are actually trying to dry it out rather then bake it.
When you are ready to eat… assemble!
Take two small cans of Coconut Cream – these must be very cold or they will not whip up. Whisk them at high speed until fluffy. Pile this onto the Meringue, scatter over your Berries, sprinkle the remaining Praline and serve immediately.
As an optional extra I have whizzed up a few berries and put it through a sieve to make a drizzle of sauce, just looks nice. But do have this ready, once assembled you need to serve it. If you want to make this pudding a little in advance then use whipping cream rather than the Coconut.
This pudding fed a lot of people, you only need a small slice (or big slice if you are me!), it was deliciously gooey and chewy in the middle.