Ingredients

• 2x 70 gram packets hazelnuts
• 6 egg whites
• ¼ tsp cream of tartar (optional)
• 1½ cups caster sugar
• 2 tsp cornflour
• 1 tsp vanilla essence
• 1 tsp vinegar
• 300 ml bottle cream, whipped
• 2 mangoes, peeled and sliced
• 3-4 passionfruit
• grated rind 1 lime

Method

1. Roast hazelnuts on a baking sheet at 180°C for 5-6 minutes until they are lightly toasted. Allow to cool then rub the hazelnuts between your hands to remove the skin. Process the nuts in a food processor or mini food mill until finely chopped. Alternatively chop finely by hand.
2. In a large clean bowl, beat the egg whites and cream of tartar if using until they form dense white foam with stiff peaks that are not dry. The beaten egg white should still look glossy.
3. Gradually beat in half the caster sugar and once incorporated, fold in the remaining sugar with the cornflour, vanilla essence and vinegar. Fold in the ground hazelnuts with a large spoon being careful not to over mix the pavlova mixture.
4. Pile 10 x 8cm rounds or circles on a baking paper lined tray. Leave a little room for spreading. This can be made easier by drawing the 10 circles onto the baking paper with pencil.
5. Cook at 180°C for 5 minutes then reduce the oven temperature to 130°C and cook for a further 40 minutes. Turn the oven off and leave the pavlovas to cool in the oven.

To make one large pavlova

1. spread the mixture into an 18cm circle on a baking paper lined tray. Place in a 200ºC oven and turn down immediately to 130ºC for 1½ hours. Turn the oven off and allow to cool thoroughly in the oven before removing.
2. Decorate the pavlovas with whipped cream, fresh mango slices, passionfruit pulp and lime zest.