Pavlova with Salted Caramel and Hazelnuts
Crisp meringue, airy cream, salted caramel and nuts make this pavlova sweet, rich and ready for celebration. This recipe for pavlova with salted caramel and haz…
Ingredienser
Instructions
Whip the egg whites until stiff in a clean bowl.
Add the sugar little by little while whipping well between each addition. Continue whipping for about 5 minutes after all the sugar has been added, until the meringue is glossy and firm.
Add white wine vinegar and cornstarch, and whip gently for about 10 seconds until mixed in.
Line a baking tray with parchment paper. Shape the meringue into a circle of about 22 cm.
Preheat the oven to 160 degrees. Place the meringue in the oven and reduce the temperature to 100 degrees.
Bake the meringue for about 90 minutes. Turn off the oven, open the door slightly and let the base cool in the oven.
Whip cream and vanilla sugar into a thick cream.
Add sugar and water to a saucepan. Bring to a boil and let the sugar caramelize without stirring, until golden.
Lower the heat and stir in butter.
Add cream little by little while stirring well. Let the caramel simmer for about 1 minute.
Stir in flaked salt and cool the caramel.
Toast the hazelnuts in a dry frying pan for a couple of minutes and roughly chop them.
Top the pavlova with cream, salted caramel and roasted hazelnuts just before serving.
Nutrition per serving
Energi ca. 3545 kcal
Protein 38.8 g
Fett 219.1 g
Karbohydrater 365.2 g
Fiber 9.9 g
Sukker 332.3 g
Salt 8.6 g
Tips & tricks
Cool the caramel before pouring it over the cream. If it is too warm, the cream can melt and the meringue may soften faster than you want.
Did you know?
Salted caramel makes pavlova less one dimensionally sweet because the salt enhances the caramel flavor and balances the meringue. Hazelnuts add both depth and crisp texture, while cream brings the topping together. This combination makes the pavlova richer and more dessert like than a pure berry version.
