Damson and Hazelnut Pavlova
Who needs the Sugar Plum fairy when you can make this showstopping damson and hazelnut pavlova. The meringue is baked in the shape of a ballet dancer’s tutu wit
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Ingredients
- 150g room temperature free range egg whites (from around 5 medium eggs or 4 large eggs)
- 300g caster sugar
- 1 tbsp cornflour
- 1 tsp white wine or cider vinegar
- 1 tsp vanilla extract
- 25g hazelnuts, chopped into fine pieces
- 300ml whipping or double cream
- 150g Tiptree Damson Conserve plus extra for drizzling
- 2 ripe figs, sliced
- 2 ripe plums, stoned and sliced
- Edible flowers (optional)
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