INGREDIENTS (SERVES 4-6)
200g caster sugar
150g hazelnut meal
40ml (1 small shot) of Nespresso Arpeggio
1 tsp white wine vinegar
1 tsp cornflour
5 x egg whites
200ml whipped cream
Fresh raspberries
Chocolate shavings
METHOD
Preheat the oven to 180°C. Line a flat baking tray with paper, and trace a 20cm circle onto the paper.
Prepare 1 strong espresso shot of Nespresso Arpeggio, and set aside to cool.
Sift together 150g hazelnut meal and 150g of the caster sugar. Add your shot of Nespresso to the mixture, mixing well.
Whisk the egg whites in an electric mixer until satiny peaks form. Add 50g of caster sugar until dissolved into the mixture. Sprinkle vinegar and cornflour over this mixture, and whisk to combine.
Gradually add sugar/hazelnut meal/Nespresso mixture, and beat until thoroughly combined, and the mixture regains its stiff peaks.
Transfer your nutty meringue mix onto your flat baking tray, using the traced circle as a guide. Smooth out the sides and top of the meringue using a plastic spatula.
*Note, if the mixture becomes too runny after adding the hazelnut meal and coffee mixture, don’t fret. Instead of using your flat baking tray, simply bake your meringue in a 20cm cake pan, lined loosely with 1 large continuous sheet of baking paper, folded into the cake pan to contain the mixture. It doesn’t matter if the sides look a bit rough – that’s all part of the pavlova experience!
Place your meringue in the oven, immediately reduce heat to 150°C, and cook for 20 minutes. Then, reduce heat again to 120°C, and cook for a further 40 minutes. Bake the meringue until crisp on the outside and gooey in the middle. A skewer inserted into the meringue should come out sticky, but not too wet.
Remove from oven, and set aside to cool. Once cool, carefully peel away the baking paper.
Whip 150ml of thickened cream using an electric beater. Slather cream generously over the meringue base, and top with fresh berries and chocolate shavings. Serve immediately.
