Very chocolatey salted caramel and hazelnut pavlova
A heavenly indulgent dessert, great for a special occasions.
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Cooking tools:
- Hand mixer
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Spatula
- Fine-mesh sieve
- Kitchen scale
- Measuring cup
- Saucepan
- Serving platter
- Chef's knife
- Cooling rack
Ingredients
- 6 large egg whites
- 300g caster sugar
- 1 tbsp cornflour
- 3 tbsp cocoa powder
- 1½ tsp white wine vinegar
- 50g dark chocolate (70% cocoa solids), finely chopped
- 250g mascarpone
- 300ml double cream
- 4 tbsp icing sugar
- 15 Lindt Lindor chocolates, some halved
- 100g Maltesers, some halved
- 40g blanched hazelnuts, toasted and chopped
- 50g Nutella
- 50g Taste the Difference salted caramel sauce (from a 260g jar)
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