Chocolate, Hazelnut & Vincotto Pavlovas with Verjuice Roasted Pears
Indulge in these incredibly more-ish pavlovas studded with Valrhona chocolate chips and Hazelz roasted hazelnuts and swirled with Vincotto. The pavlovas are topped with fresh cream and and glossy...
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Cooking tools:
- Hand mixer
- Kitchen scale
- Oven
- Dish
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 3 firm Beurre Bosc pears
- ½ cup sugar
- ½ cup thevineco Riesling verjuice
- 1 tsp Heilala vanilla bean paste
- 3 egg whites
- 90g castor sugar
- 90g icing sugar
- 1 Tbsp Vincotto Calogiuri Originale, plus extra for drizzle
- ¼ cup Valrhona dark chocolate chips
- ¼ cup Hazelz roasted hazelnuts, roughly chopped plus extra to decorate
- 200ml cream
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