Ingredients

• 3/4 cup finely chopped hazelnuts
• 4 egg whites
• 1 cup caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• 300mls thickened cream
• 1 1/2 tablespoons chocolate hazelnut spread
• Frozen blueberries, thawed, to serve
• Frozen raspberries, thawed, to serve

Method

• Step 1 Preheat oven to 180°C. Line an oven tray with non-stick baking paper. Using a round plate, trace a circle approximately 15cm in diameter onto the paper. Set aside.
• Step 2 Place the hazelnuts on a separate baking tray. Bake for 5 minutes or until golden. Remove the hazelnuts from the oven, wrap in a clean tea towel (while they are still hot) and rub vigorously to remove the skins. Discard the skins. Finely chop the nuts and set aside to cool.
• Step 3 Reduce oven to 120°C. Use electric beaters to beat the egg whites in a clean, dry bowl until medium peaks form. Gradually add caster sugar, one tablespoonful at a time, beating constantly until meringue is thick and glossy and the sugar dissolved. Add the cornflour and vinegar and beat until just combined.
• Step 4 Gently fold through the chopped hazelnuts. Spoon the meringue mixture onto the baking tray, following the shape of the traced circle. Bake immediately for 1 hour 15 mins then turn off the oven and leave to cool completely before removing.
• Step 5 Beat the cream with the chocolate hazelnut spread until stiff peaks form. To serve, spoon the cream mixture over the top of the pavlova then sprinkle with the berries.