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Chocolate Swirled Raspberry Hazelnut Pavlova (Gluten-free)

Chocolate Swirled Raspberry Hazelnut Pavlova

A delicate chocolate swirled meringue topped with a decadent hazelnut cream and tart raspberries.

Ingredients

For the meringue:
• 6 large egg whites, at room temperature
• 1 ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 ½ teaspoons white wine vinegar
• ½ teaspoon vanilla extract
• 1 ounce melted dark chocolate (or roughly 1 – 2 tablespoons)

For the hazelnut cream:
• 1 ½ cups heavy whipping cream
• ¼ cup confectioner’s sugar
• ½ teaspoon vanilla extract
• 3 tablespoons Amoretti® Natural Hazelnut Praline

For the assembly:
• 1 pint raspberries
• ¼ cup toasted, skinned hazelnuts, coarsely chopped
• Melted dark chocolate

Instructions

Preheat the oven to 300°F. Line a baking sheet with parchment paper and use a pencil to draw either two 6-inch circles or one 9-inch circle on the paper (use a cake pan as a guide). Then flip the paper over so the pencil mark doesn’t get on your meringue!

Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites at medium speed until soft peaks form. Continue beating at medium speed and gradually add in the sugar one spoonful at a time. Take your time with this process! You want to give the sugar time to fully dissolve. Once you’ve added in all the sugar, continue beating at medium speed until the sugar is completely dissolved and the egg whites are thick, glossy, and form stiff peaks. To test if the meringue is ready – rub a little bit of it between your fingers. If you feel any sugar crystals, keep on whipping! If it feels smooth, then you’re good to go!

Sprinkle the cornstarch, white wine vinegar, and vanilla extract over the meringue and beat on low speed until completely incorporated.

Spoon the meringue in the center of the circle you drew on the parchment paper and then use the circle as a guide to spread the meringue into a circular shape. Drizzle the melted dark chocolate all over the meringue and then use a toothpick or wooden skewer to gently swirl the chocolate. Make sure not to swirl it too much. You don’t want to completely mix it in – you just want to create pretty swirls.

Place the meringue in the oven and immediately drop the temperature to 250°F. Bake for one hour. Then turn the oven off and let the meringue cool in the oven for at least one hour. You can also leave it in there overnight if need be!

To make the hazelnut cream, use either a hand or stand mixer to beat the cream at medium speed until soft peaks form. Then add in the confectioner’s sugar and vanilla extract and continue beating until stiff peaks form. Using a spatula, gently fold in the hazelnut praline.

To assemble the pavlova, gently spread the hazelnut cream on top of the meringue. Drizzle the melted chocolate over the hazelnut cream and then top with the raspberries and hazelnuts.

Keywords: gluten-free, pavlova, hazelnut, chocolate

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