A delicious dessert that you can make ahead of time …
I recommend you make this in the days leading up to Christmas so that when the time comes, all you need to do is whip some cream and ripple through a few heaped tablespoons of marmalade to pile on top, followed by your fruit of choice and a generous dusting of icing sugar at the table. @kittycoles
BROWN SUGAR AND HAZELNUT PAVLOVA WITH MARMALADE WHIPPED CREAM
Ingredients
150g light brown sugar
150g caster sugar
6 eggs
100g blanched hazelnuts
For the topping:
400ml double cream
3 tbsp marmalade
300g blackberries or raspberries (or torn figs)
Method
1. Preheat the oven to 120°C fan and line a large baking tray with parchment. Tip the hazelnuts onto a small baking tray and roast for about 10-15 minutes, until pale golden and fragrant. Leave to cool, then finely chop, making sure you still have a few large chunks.
2. Separate the eggs, putting the whites into a large clean bowl (save the yolks for another use). Using an electric whisk or stand mixer, beat the whites until they form soft peaks. Start adding the sugars, a tablespoon at a time, whisking well between each addition until the meringue is thick, glossy and holds firm peaks. This will take 6-8 minutes. You want to make sure all the sugar has been dissolved.
3. Gently fold in three-quarters of the hazelnuts with a large metal spoon or spatula, you’ll only need to mix a few times as you need to keep as much air in the mixture as possible.
4. Spoon the meringue onto the large prepared tray and shape into a rough circle about 22-25cm wide, swirling the top and sides with the back of a spoon. Scatter over the remaining hazelnuts.
5. Transfer to the oven and bake for around three hours, or until crisp on the outside, but still soft and chewy in the centre. It should come clean off the baking paper when it’s ready. Turn the oven off, leave the door slightly ajar and let the pavlova cool completely inside – this helps prevent cracking.
6. This will now keep in an airtight container out of the fridge for 2-3 days if you’re preparing this ahead of time.
7. When ready to serve, whisk the cream until soft and billowy, then fold through the marmalade (don’t overmix; it’s nice to see streaks of orange). If you overwhip the cream, simply pour in some more double cream and fold in until you’re back to soft peaks.
8. Top the pavlova with the marmalade cream and scatter over the berries or torn figs. Dust generously with icing sugar then serve straight away.
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