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Boysenberry & Hazelnut Pavlova
Boysenberry & Hazelnut Pavlova
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Boysenberry & Hazelnut Pavlova

Why not try a new pavlova recipe this year. Our hazelnut pavlova is the perfect mix of nutty flavours combined with delicious sweet boysenberries.

Makes 6-8
Prep Time 20 minutes
Cook Time 50-60 minutes
Ingredients
1½ tsp cornflour
1½ tsp vanilla extract
1½ tsp vinegar
6 egg whites
1 cup (225g) caster sugar
½ cup hazelnuts, toasted, ground
425g can Wattie's Boysenberries in Syrup, drained, reserve the syrup
1 cup cream
1 cup Greek Style yoghurt

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
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.

Method
Step 1
1. Preheat oven to 160°C (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 alternatively 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.
Tips
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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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