Try this decadent pavlova recipe with hazelnuts and spiced fruit

Anyone else craving some pavlova after Bake Off last night?

Typically, the dessert is made up of a crisp crust and a marshmallowy inside – and is topped with fruit and whipped cream.

But if you thought the crunchy-yet-gooey dessert was simply a summertime treat, think again, as the team from Wild by Tart have an autumnal recipe up their sleeve that’s bound to hit the (sweet) spot.

Their recipe includes plums, figs, dried apricots and blackberries and features a chai cream (with cardamom, nutmeg, cinnamon, cloves and ginger) as well as hazelnuts – so has a wintery twist to it.

A good way to ensure you get a nice soft centre is to turn the oven off and leave the pavlova inside to cool for a few hours, before assembling the topping.

Tempted to give it a try? Wild by Tart’s decadent take on the summer classic is below…

Hazelnut and spiced fruit pavlova recipe:

Ingredients

  • A handful of the following: plums (halved and de-stoned), figs (halved), dried apricots (halved) and blackberries
  • 1 vanilla bean
  • 1 cinnamon stick
  • 1 start anise
  • 1 glass of white wine
  • 1 tbsp brown sugar
  • Juice of ½ lemon
  • 6 egg whites
  • 300g caster sugar
  • 100g hazelnuts, toasted and chopped
  • 600ml double cream
  • 1 tbsp chai tea
  • Pistachios, to garnish

Method

1. Heat the oven to 200°C. Pour the wine and the sugar into a small pan and bring to a simmer, slice the vanilla pod in half, scrape out the seeds and add to the wine, along with the pod itself and the lemon juice and simmer for another couple minutes. Place the fruit into an oven-proof dish, pour over the wine and place in the oven for about 15 minutes. Take out the oven and leave to cool.

2. Turn the oven down to 120°C. Place the egg whites in a bowl and whisk to soft peaks, very slowly add the sugar – a spoon at a time until all combined. It should be thick with a good shine to it.

3. Add the hazelnuts and carefully fold in with a metal bowl. Line a baking tray with parchment and spoon the meringue onto the tray – we like to make one large one, but you could make smaller ones if you wish.

4. Place in the oven and cook for about 40 mins – you want it to be crisp on the outside yet chewy in the middle.

5. Place the chai tea in a spice grinder or pestle and mortar and grind to a fine powder. Place the cream in a bowl and whisk till it’s beginning to thicken and add the chai powder, taste and add more if necessary. Whisk to soft peaks – don’t over whisk.

6. To assemble, place the meringue on your serving platter, spoon over the cream then place the fruit on top and finish with sprinkling over chopped pistachios.

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