Hazelnut pavlova stack with berries and cream

Anna Gares impressive meringue dessert is filled with summer berries, whipped cream and toasted hazelnuts
Hazelnut pavlova stack with berries and cream
  • Rating:
  • Serves: 8
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the pavlova

  • 8 egg whites
  • 500 g caster sugar
  • 2 tsp vinegar
  • 4 tsp cornflour
  • 4 tbsp boiling water
  • ¼ tsp vanilla extract
  • 250 g roasted hazelnuts, roughly blitzed in food processor

To serve

  • 600 ml whipped cream
  • 600 g fresh or frozen berries, such as raspberries, blue berries and blackberries
  • icing sugar, for dusting


1. Preheat the oven to 120C/100C fan/gas ½.

2. Put the egg whites, sugar, vinegar, cornflour, boiling water and vanilla into a mixing bowl and beat with an electric mixer on high speed for 10 minutes, or until the mixture looks shiny and holds stiff peaks. Fold in the nuts.

3. Line 3 baking trays with baking paper and divide the mixture into three round meringues. Bake for 1.5 hours and then turn off the oven and cool in the oven with the door ajar.

4. Once cool, place one meringue on a serving dish, top with half of the whipped cream and berries, add the next meringue and repeat. Place the final meringue on top and dust with a little icing sugar.

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