Hazelnut pavlova with chocolate sauce

Yield: 8 Servings

Measure Ingredient
4 \N Egg whites
1 pinch Salt
1½ cup Sugar
1½ teaspoon Vinegar
1½ teaspoon Vanilla
1 cup Ground hazelnuts
1 pack (large) semi-sweet chocolate; melted in double boiler
\N \N Cointreau


Oil and flour a 9" springform tin. Preheat oven to 300.

Beat egg whites and salt at full speed until they stand in peaks. Sift sugar and sprinkle in 1 tablespoon at a time, still beating on high speed.

Fold in the vinegar, vanilla, and hazelnuts.

Pour into prepared tin and bake at 300 for 1 hour. Turn off heat and leave pan in oven until it is cold. When it is cold, remove it from tin (it will collapse slightly).

Before serving, fill the center with vanilla ice cream (you can also used whipped cream), and pour over the chocolate sauce, then sprinkle more chopped hazelnuts on top.

Chocolate Sauce: She did not give me any measurements for the sauce (and I haven't made it in about 10 years and don't remember how much I put in - possible 1 or 2 tablespoons), so I guess just add the Cointreau "to taste".

(actually, if you "taste" too often, you may not be able to taste anymore - which may also be the reason I don't remember how much I put in!!!!).



From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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