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Boysenberry & Hazelnut Pavlova
Boysenberry & Hazelnut Pavlova

Boysenberry & Hazelnut Pavlova

2 Review(s)
Cook Minutes 1 Hr 20 Min
Prep : 20 minutes Cook: 50-60 minutes
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Why not try a new pavlova recipe this year. Our hazelnut pavlova is the perfect mix of nutty flavours combined with delicious sweet boysenberries.

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What do I need ?
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1 serving
Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 ½ tsp cornflour
1 ½ tsp vanilla extract
1 ½ tsp vinegar
6 egg whites
1 cup (225g) caster sugar
½ cup hazelnuts, toasted, ground
425 g can Wattie's Boysenberries in Syrup, drained, reserve the syrup
1 cup cream
1 cup Greek Style yoghurt
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How do I make it ?
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Step 1
1. Preheat oven to 160℃ (fan assisted). Line a baking tray with baking paper and draw 2 x 20cm circles as a guide.
Step 2
2. Mix cornflour, vanilla extract and vinegar together to a smooth paste.
Step 3
3. Beat egg whites in a clean bowl until soft peaks form. Continue beating, adding sugar a little at a time altertively with the cornflour mix until the meringue is stiff and glossy. Carefully fold in ground hazelnuts.
Step 4
4. Divide mixture between the 2 circles and roughly spread the meringue out to form the circles.
Step 5
5. Bake for 50-60 minutes until the pavlova feels crispy on the outside. If you are using 2 trays and oven shelves, switch trays halfway through cooking to ensure they cook evenly. Remove from the oven and allow to cool completely. Carefully peel off the baking paper.
Step 6
6. To prepare the filling. Whip cream and fold in yoghurt. Mix half the cream mixture into half of the drained Wattie's Boysenberries.
Step 7
7. Place one pavlova onto a serving platter. Spoon over the boysenberry mixture. Place second pavlova on top.
Step 8
8. Spoon over remaining cream and yoghurt and decorate with the remaining boysenberries. Drizzle with a little of the reserved syrup. Garnish with a few chopped roasted hazelnuts.
Kraft Kitchen Tips!
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To prepare the ground hazelnuts – roast in a 200°C for approx 4-5 minutes being careful not to burn them. Cool and place in a small food processor or blender and grind finely. You can leave or remove the skins as wished.
Made With
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Boysenberries in Syrup

New Zealand-grown juicy boysenberries bring you the sweet sun–ripened taste of summer all year round.
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