Caramel Latte Pavlova

Serves 10, Prep and Cook: 20 mins

½ cup hazelnuts 2 pavlova bases (base

measure 18cm)

COFFEE CREAM

1 tblsp instant coffee granules 300ml tub thickened cream 2 tblsps brown sugar

CARAMEL SAUCE

½ cup firmly packed brown

sugar

½ cup thickened cream

1 To toast hazelnuts, spread over an oven tray.

2 Cook in a moderately slow oven (160C) for about 5 minutes, or until lightly browned. Remove and cool. Coarsely chop.

3 To make caramel sauce, stir sugar and cream in a small saucepan over a medium heat until sugar is dissolved. Bring to boil. Gently boil for about 3 to 5 minutes, or until thickened. Transfer to a heatproof jug. Cool.

4 To make coffee cream, dissolve coffee in 1 tblsp boiling water in a small heatproof bowl. Cool completely.

5 Beat cream, sugar and coffee mixture in the small bowl of an electric mixer until firm peaks form.

6 Place one pavlova base on a serving plate. Spread with half the coffee cream. Sprinkle with half the hazelnuts. Repeat layering with remaining pavlova base, coffee cream and hazelnuts.

7 Drizzle with caramel sauce.