Crisp, chewy meringue swirled with Camp Coffee, topped with maple-infused cream and tangy raspberries, this indulgent pavlova is a showstopper dessert with a rich, nutty twist.
Ingredients
4 medium egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
50g roasted chopped hazelnuts
2 tbsp Camp Chicory & Coffee Essence
300ml double cream
1 tbsp maple syrup
150g raspberries
2 tbsp raspberry coulis
Preparation
Step 1
Preheat the oven to 150°C, gas mark 2. Draw a 23cm circle on a sheet of baking parchment on a baking tray.
Step 2
Whisk the egg whites until soft peaks and whisk in the sugar, a little at a time until glossy and thick. Whisk in the cornflour and vinegar, followed by the hazelnuts. Drizzle over 1 tbsp Camp Coffee Essence and gently fold in to give a marbled effect, spoon onto the parchment up to the circle and make a hollow so the edges are higher than the centre. Bake for 1 hour, turn off the oven and leave the pavlova inside until cool.
Step 3
Once cold, transfer the pavlova to a flat serving plate. Whip the cream to soft peaks and add the maple syrup, stir in the remaining Camp, again to give a marbled effect and spoon into the centre of the pavlova.
Step 4
Mix the raspberries and coulis together and spoon on top of the cream to serve.
Cooks Tip!
Try using a selection of berries instead of just raspberries. Sprinkle with extra hazelnuts if liked.