Name: Boysenberry & Hazelnut Pavlova
Prep time: 20 min
Cook time: 60 min
Yield: Makes 6-8
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

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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Makes 6-8

Prep Time 20 minutes

Cook Time 50-60 minutes

Intermediate

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

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.