HAZELNUT PAVLOVA WITH MARRON GLACÉ
 
Prep time
Cook time
Total time
 
This hazelnut meringue cake with marron glacé is simple to make. An extraordinary dessert, made with crisp chocolate-hazelnut meringue and dairy heavy cream, absolutely delicious!
AUTORE:
TIPO DI RICETTA: Dessert
PORZIONI: 6
INGREDIENTI
  • 150 g of granulated sugar
  • 75 g of Muscovado sugar
  • 100 g of toasted hazelnuts
  • 4 egg whites from large eggs, at room temperature
  • 1 teaspoon of potato starch
  • ½ teaspoon of white vinegar
  • vegetable oil
  • 250 ml of dairy heavy cream, cold
  • marron glacé and vanilla spread
  • marron glacé
COME PROCEDERE
  1. Preheat the oven to 140°C.
  2. To make your Pav round, drawn a circle (Ø cm 20) on two sheets of baking paper and then turn them upside down on two baking trays.
  3. Grease the paper with a dab of vegetable oil.
  4. In a bowl, combine the granulated sugar and the Muscovado. Set aside.
  5. Separate the eggs while they are fridge cold and then bring egg whites to room temperature to fluff up better.
  6. In a clean and dry bowl, whisk the egg whites with an electric mixer until soft peaks form.
  7. Fold the combined sugar, one tablespoon at a time, into the egg whites beating well after each addition to get a perfectly beaten, firmed and shiny mixture.
  8. Add the vinegar, the potato starch and ¾ of toasted hazelnuts. Using a spatula, gently stir from top to bottom.
  9. Gently place the fluff onto the two baking trays, using the drawn circle as a guide to make them round. With the back of a tablespoon, gently tap the Pav surfaces to form peaks.
  10. Sprinkle with the remaining toasted hazelnuts and bake for about 30 min. Bake again for other 15/20 min keeping the oven slightly opened to allow to the humidity to go out and to make the meringue crumbly and crispy.
  11. Turn off the oven and leave the Pav to cool.
  12. Meanwhile, make the filling. In a large bowl, using an electric mixer, whip the cream until it is thickened (on the bases of your taste, you can choose to add sugar to the cream or not)
  13. Transfer one of the two Pav to a serving dish.
  14. Just before serving, spread some tablespoons of marron glacé and vanilla spread onto the meringue base. Top with the whipped cream and place the other Pav over the filling.
  15. Top with some marron glacé and … enjoy!
NOTE
Recipe from Debbie Major
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/pavlova-marrons-glaces/