Wild By Tart's hazelnut pavlova with spiced roast fruit and chai cream
Wild by Tart's Jemima Jones and Lucy Carr-Ellison share their recipe for a festive pavlova, topped with magnificent glistening boozy fruit
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Baking dish
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Serving platter
Ingredients
- Plums, halved and de stoned
- Figs, halved
- Dried apricots, halved
- 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
- Pistachio, to garnish
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