Mary Berry's delicious fruity hazelnut and chocolate pavlova recipe
Bake a deliciously scrumptious pavlova dessert that is perfect for busy weekends.
Mary Berry shared her pear, hazelnut and chocolate pavlova recipe that is ideal for feeding a crowd.
Serving up to 12 people, the pavlova can take less than 30 minutes to prepare, although it might need up to two hours to be ready to eat.
While the filling can be substituted for your preference, Mary Berry's combination is sure to delight.
Her fruity, nutty and chocolatey pavlova dessert can even be prepared two weeks ahead of time.
Here's how to make Mary Berry's pear, hazelnut and chocolate pavlova recipe in the comfort of your own home.
Pear, hazelnut and chocolate pavlova
- Serves: 12 people
- Prep in: less than 30 mins
- Cooks in: one to two hours
Ingredients
For the pavlova:
- Six large egg whites
- 375g caster sugar
- One tsp white wine vinegar
- One tsp cornflour
For the filling:
- 75g dark chocolate, broken into pieces
- 300ml double cream
- 300ml Greek-style yoghurt
- One tsp vanilla extract
- 50g icing sugar, sieved
- Four poached pears or two x 400g tins pear halves in syrup, cut into large pieces
- 50g toasted hazelnuts, halved
Method
Preheat the oven to 160C (140C fan/gas three). Line a baking tray with baking paper and draw a 15cm circle in the centre and a 30cm circle around the outside to make a ring.
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Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form.
Gradually add the sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy.
Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined. Spoon the mixture in between the lines of the ring.
Make a trench in the meringue using the back of a spoon. Place in the oven then immediately reduce the temperature to 140C (120C fan/gas one) and bake for one and one-and-a-half hours. Turn the oven off and leave in the oven until cool.
Melt the chocolate in a bowl set over a pan of simmering water (do not let the water touch the bowl). Stir until melted then keep warm.
Whip the cream to soft peaks using an electric whisk, stir in the yogurt, vanilla, icing sugar and half the pear pieces.
Spoon the cream into the meringue trench, arrange the remaining pears over the top and scatter with hazelnuts.
Fill a small piping bag with the melted chocolate and pipe a zigzag pattern over the top. Cut into wedges to serve.
If making ahead, only fill the pavlova four hours before serving.
