SPICED NUTTY PAVLOVA WITH RICOTTA CREAM

A traditional pavlova gets a seasonal makeover with the addition of fragrant spices and nuts.

PREPARATION TIME: 25 MINS

(+ 2 HOURS COOLING) COOKING TIME: 1 HOUR 30 MINS SERVES 4 (AS A DESSERT)

2 egg whites (from 60g eggs),

at room temperature

Pinch cream of tartar

5 Tbsp caster sugar

1 tsp cornflour or gluten free

cornflour

1/2 tsp mixed spice

1 Tbsp hazelnut meal

125g mixed berries (such as raspberries, blueberries and blackberries)

1 Tbsp chopped roasted and skinned hazelnuts

(see Cook’s tip)

Ricotta cream

150g Pantalica Smooth

Light Ricotta

1 Tbsp icing sugar or gluten free

icing sugar, sifted

1/2 tsp finely grated orange zest 1/4 tsp vanilla extract

1 Preheat oven to 120°C (fanforced). Line a large baking tray with baking paper.

2 Using electric beaters, whisk egg whites and cream of tartar until soft peaks form. Add sugar 1 tablespoon at a time, whisking well between each addition until the sugar dissolves. Continue whisking until all the sugar has dissolved. Stir in cornflour, mixed spice and hazelnut meal.

3 Spoon the mixture evenly into 4 piles and spread out each into circles that are about 9cm in diameter, rounding the sides with a palette knife. Add to the oven and then reduce the oven temperature down to 100°C (fan-forced). Bake for 11/2 hours. Turn the oven off and put a wooden spoon into the oven to hold the door ajar. Leave in open oven for 2 hours to cool.

4 To make ricotta cream, combine ricotta, icing sugar, orange zest and vanilla extract in a small bowl.

5 To serve, place pavlova shells on serving plates. Top with ricotta cream, berries and chopped hazelnuts.

COOK’S TIP

To roast hazelnuts, spread on a small baking tray and roast in an oven preheated to 180°C (fan-forced) for 6-8 minutes or until aromatic. Rub the skins off the hazelnuts and roughly chop.