What You’ll Need
from Oliviers&Co
About This Recipe
For a guaranteed "wow" effect, try this dessert recipe, a classic revisited, divinely delicious!
Ingredients
At Oliviers&Co
1 tbsp Wild Berries Specialty Vinegar
2 tbsp Hazelnut Cream
2 tbsp Hazelnut & Chocolate Cream
1 pinch Flower Salt from the Ebro Delta
At the market
4 egg whites
9oz caster sugar
1/2 tsp instant coffee
2 tbsp cornflour
10fl oz very cold liquid cream
A few roasted hazelnuts
Directions
Preheat oven to 356°F.
Whisk the egg whites with the salt, adding the sugar in three batches, without stopping whisking. Mix the coffee with the wild berry vinegar. Fold into the mixture with a spatula. Fold in the cornflour.
Place 6 meringue domes on a baking sheet lined with parchment paper. Lightly smooth the top, leaving irregular movements around the edges.
Turn the oven down to 302°F and bake for 1 hour. Leave to cool in the switched-off oven, with the door half-open.
Whip the cream and halve. In one, fold in the hazelnut cream. In the other, fold in the hazelnut & chocolate cream. Spread generously one on top of the other over the pavlovas.
Sprinkle with crushed toasted hazelnuts and serve chilled.