Very Chocolatey Salted Caramel and Hazelnut Pavlova

• portions: Serves: 10
• temps actif: 30 min
• temps total: 1h

Ingrédients

6 large egg whites

300g caster sugar

1 tbsp cornflour

3 tbsp cocoa powder

1½ tsp white wine vinegar

50g dark chocolate (70% cocoa solids), finely chopped

FOR THE FILLING AND DECORATION:

250g mascarpone

300ml double cream

4 tbsp icing sugar

15 Lindt Lindor chocolates, some halved

100g Maltesers, some halved

40g blanched hazelnuts, toasted and chopped

50g Nutella

50g Taste the Difference salted caramel sauce (from a 260g jar)

Instructions

GET AHEAD

Make the meringues up to 2 days ahead; store in an airtight container.

Preheat the oven to 140°C, fan 120°C, gas 1, and line two baking sheets. Draw a 20cm circle on each. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar, a couple of tablespoons at a time, whisking well between each addition. When all the sugar has been added, keep whisking for a few minutes until it is really thick and glossy. Mix the cornflour and cocoa, sieve over the top of the mix, and add the vinegar and chocolate. Fold in with a metal spoon until just incorporated.

Pile the meringue evenly onto the two circles, bringing it to the drawn edge and smoothing the top. Bake for 1 hour 15 minutes or until the meringues are crisp on the outside and lift away from the paper. Turn off the oven, open the door slightly, and let the meringues cool completely – leaving them overnight is ideal.

For the filling, beat the mascarpone to loosen it. Add the cream and icing sugar; continue to whisk until you have soft peaks.

To serve, place one of the meringues on a cake stand or plate. Spoon half of the cream filling on top and scatter over a third of the chocolates, Maltesers and hazelnuts.

Drizzle with half the Nutella and caramel sauce (microwave for 20 seconds first to loosen). Put the second meringue on top; repeat with the cream and the remaining chocolate, nuts and sauces. Serve immediately.