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.