Cranberry And Hazelnut Pavlova

1. 1

   Preheat oven to 150 degrees Celsius.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   Place the egg whites in a bowl, and whisk with an electric mixer until stiff.

4. 4

   With the mixer on, gradually add the sugar, and a pinch of salt.

5. 5

   Put on maximum speed, and mix for 7 to 8 minutes, until the meringue mix is white and glossy.

6. 6

   Place spoonfuls of meringue on the tray, and assemble as desired. You can make the pavlova in layers, or small spoonfuls, as pictured, to serve individually.

7. 7

   Bake for about 1 hour until the meringues are crisp on the outside, and slightly humid in the middle.

8. 8

   In a saucepan, heat the cranberries, sugar, and 2 tablespoons of water to make a fast cranberry jam. If too dray, add 2 more tablespoons of water, so the jam is not too sticky, but rather creamier.

9. 9

   Beat the cream until stiff, and add 1 or 2 tablespoons of powdered sugar. Beat until creamy.

10. 10

    Use a knife to coarsely chop the hazelnuts, and toast well in a skillet, stirring constantly.

11. 11

    To serve, spread the cream on the meringue, cover with jam, and sprinkle with hazelnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.