FOOD + DRINK
TRADITIONAL WITH A TWIST ! CONT .
Pavlova with Chocolate Hazelnut Cream and Fresh Figs Recipe by : OGGS ® www . loveoggs . com
Prep time : 30 minutes Cook time : 2 hours 30 minutes ( plus cooling in the oven until completely cold , around 3-4 hours or overnight if possible ) Serves : 6 - 8
Ingredients :
For the meringue :
• 200ml OGGS ® Egg Alternative Aquafaba
• 1 tsp white wine vinegar , lemon juice or cream of tartar
• 1 tsp cornflour
• 1 / 2 tsp ground cinnamon ( optional )
• 250g caster sugar
• 2 tbsp toasted chopped hazelnuts , plus extra to serve
For the topping :
• 1 x 270ml pot Elmlea Plant Double
• 100g vegan chocolate hazelnut spread ( we like Mr Organic )
• 4-6 fresh figs , halved
Method :
1 . Preheat the oven to 140 ° C / 120 ° C Fan / Gas Mark 1 .
2 . Line two large baking trays with parchment paper . Draw a 23cm circle on each piece of paper ( you can use a 23cm cake tin as a template ) and turn the paper pencil-side down onto the tray .
3 . Pour your OGGS ® Aquafaba into a large spotlessly clean bowl . Using an electric hand mixer , whisk on a medium speed for a couple of minutes until the mixture becomes very frothy , peaks start to form and a trail is left when the whisks are lifted from the bowl .
4 . Now whisk in the vinegar , lemon juice or cream of tartar and the corn-flour with the cinnamon , if using , then start to gradually add the sugar a tablespoon at a time . Scrape down the sides to make sure all the sugar has dissolved into the Aquafaba then turn the mixer speed to high and continue mixing for another 3-4 minutes or until the mixture looks glossy , forms stiff peaks and doesn ’ t move around the bowl at all . It ’ ll be slightly stiffer at this stage and look glossy . You should be able to turn the bowl upside down over your head without it falling out !
5 . Divide your meringue equally between the 2 prepared baking trays and spread out in an even layer to the edges of each circle . ( You can put a little bit of the mix under each corner of the baking paper so that it doesn ’ t move from the baking tray ). Make a slight dip in the middle and form swirls and peaks in the meringue with your spoon to decorate . Sprinkle the hazelnuts evenly over the top surface .
6 . Pop in the oven to bake for 2 hours . Do not be tempted to open the door to allow it to set completely .
7 . After 2 hours 30 minutes , turn off the oven and leave the meringues in there until the oven is completely cold so that it sets and doesn ’ t crack . You want it to be as dry on the outside as possible , so the baking paper peels away easily , but still slightly chewy on the inside . Switching the oven off and leaving it overnight works well and you ’ ll wake up to perfect meringue !
8 . When ready to serve , carefully slide a palette knife under each meringue and peel the baking paper away . Transfer one to a large serving plate . Put the Elmlea Plant Double into a large bowl and whip to stiff peaks , then whisk in the chocolate hazelnut spread to make a lovely chocolatey cream .
9 . Spread half of the cream over the top of each meringue . Place the other meringue on top to sandwich the two and make a double-deckered cake . Quickly arrange the figs on top and finish off with a final sprinkle of nuts . Serve straight away .
TOP TIP :
The figs are perfect just as they are , but for a special glaze , try this . Mix together 1 tbsp good-quality finecut orange marmalade and 1 tbsp Cointreau in a bowl . Add the fruit and toss to coat , then arrange the figs on top of the pavlova , drizzling over any extra glaze .
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