This decorative four-tiered pavlova combines cherries and hazelnut for a sweet treat.
For the stabilised cream:
Add the gelatin to the water, let sit for 5 minutes. Whip the cream and vanilla to very soft peaks, fold in sifted icing sugar, melt the gelatine in the microwave, do not boil, should only take 15-20 seconds. Start the cream mixing again on low, stream the gelatine into the mix, slowly in a thin stream then whip on high until stiff peaks form. Store in fridge.
For the coffee cream:
Mix all ingredients together, boil for a few minutes while whisking until thick, spread into a small baking pan, cover with cling film and chill. Whip then fold in ¾ cup of stabilised whipped cream and chill.
For the almond cream:
Repeat method as for coffee cream, but add the amaretto after the mixture has thickened.
For the pavlova:
Roast the hazelnuts at 200°C for 8 minutes while the egg white part is whipping, cool the nuts, rub them in a tea towel to remove the husks then blitz in a food processor to a chunky meal.
Wipe the mixer over with vinegar, measure out pavlova mix ingredients whip the egg whites in a stand mixer with a balloon whisk attachment until soft peaks form, add sugar slowly ¼ cup at a time and whip for roughly 8 minutes or until all the sugar is dissolved. Sift in the icing sugar, whip for a further minute, add the cornflour and whip further.
Divide the mix into three parts and spread onto three baking paper lined trays in even circles, pipe rosettes around the edge, sprinkle the tops of the pavlovas with hazelnut meal, mix it in roughly with a skewer.
Bake for 1 hour at 140°C, cool in the oven for 20 minutes.
Repeat the pavlova recipe for an additional round. Continue to whip just less than half of the mix a few tablespoons of pure icing sugar, then pour in the melted chocolate, pipe onto a lined tray and bake with the other pavlova
For the roasted cherries:
Pit then toss the cherries in sugar and roast at 200°C for 12 minutes. Set aside to cool.
For the Morello cherry reduction:
Pour contents of jar into a pot cook to reduce then blitz with a stick blender until smooth, continue to reduce to thicken. Add some lemon juice or sugar if needed. Set aside to cool.
For the mini chocolate meringues:
Measure out half of a pavlova mix, melt the chocolate, pour into one side of the bowl of meringue, run the spatula through the chocolate and meringue once, load into a piping bag and pipe mini meringues onto a lined baking sheet. Cook for 20 minutes with the second lot of pavlova spread on two trays.
For the fruit glaze:
Mix all together then boil 1 minute. Set aside to cool, dip/brush fresh fruit.
Layer the pavlovas with the cream fillings (be very sparing with the coffee), top with the stabilized cream, decorate with the mini meringues, cut and glazed strawberries and raspberries. Melt the Nutella then drizzle over the top of the meringue. Chill, then serve.
Nutritional analysis per serving (40 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*This recipe has not been edited or tested by the Bake Off Food Department.
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