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
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)
150g Pantalica Smooth
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.
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.