For Mothering Sunday prepare your very deserving Mom a Camp Coffee Coffee and Hazelnut Pavolva

Prep: 20 minutes plus cooling time

Cook: 1 hour 

Serves 6

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

Method

Preheat the oven to 150oC, gas mark 2. Draw a 23cm circle on a sheet of baking parchment on a baking tray.

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 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..

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.  

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.