Hazelnut Sablé Pavlova
Preparation in 20 minutes
Ingredients
1 box of Sablés with hazelnuts
4 egg whites
Pinch of salt
220 g icing sugar
1 tsp white wine vinegar
1 tsp cornflour
To serve:
200 ml double cream
Fresh fruit
Hazelnuts
Preparation
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Preheat the oven to 120 °C using upper and lower heat.
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Chop sablés into large pieces.
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Beat the egg whites with the salt until stiff, add icing sugar by the spoonful and continue to beat until the egg whites sparkle.
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Add the vinegar and corn flour until the egg whites are very stiff.
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Carefully fold the sablé pieces into the egg whites.
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Spread egg whites in a circle on a baking tray covered with baking paper and create a dip in the centre.
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Slide Pavlova into the oven and leave to dry for 1 hour 10 minutes.
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Leave to cool in the oven for several hours with the oven switched off.
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Beat cream until stiff, spread on the Pavlova and serve with fresh fruit and hazelnuts.