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Kevin's kitchen Sweet and crunchy toffee and hazelnut pavlova


Toffee and Hazelnut Pavlova

Toffee and Hazelnut Pavlova

Toffee and Hazelnut Pavlova

This sweet, crunchy pavlova with a chewy centre drizzled in a scrummy salted caramel (see top tip) and topped with some chopped hazelnuts, but you could also use pecans, walnuts or even almonds.

Pavlova is one of my favourite yearround desserts and it can be decorated to suit the season. If you are feeling very festive, you could spoon the pavlova into a wreath shape before popping it into the oven, and you could even add a tiny drop of green food colouring — definitely one to keep little ones entertained in the kitchen over the holidays!

Toffee and Hazelnut Pavlova


Serves 6

  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp cornflour
  • 300ml cream
  • 200g mascarpone
  • 100g hazelnut, toasted
  • 4 tbsp toffee or caramel sauce


1. Heat the oven to 120C. Line a large baking sheet with non-stick baking parchment. Place the egg whites in a large, clean bowl. Whisk on a slow speed for one minute, then increase the speed and continue to whisk until the egg whites form stiff peaks.

2. Whisk in the sugar one tablespoon at a time. The meringue should be very stiff and glossy. Fold in the cornflour.

3. Spoon the meringue on to the baking sheet and spread it out with the back of a large spoon into a circle about 20cm in diameter. Bake in the oven for 1¼ - 1½ hours, then turn off the oven and leave the pavlova inside to cool completely.

4. Whip the cream to soft peaks and beat in the mascarpone. Spoon the cream over the centre of the pavlova, sprinkle with the toasted hazelnut and drizzle with toffee or caramel sauce.

5. Serve immediately.

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