Ingredients

1 tsp cornflour, sieved

1 tsp vanilla extract


1 can of Unsweetened Chestnut Puree

350ml double cream

 

To Garnish

Dark Chocolate Shavings

 

AND THIS IS WHAT YOU DO.....

1.  Heat oven to 150C/130C fan/gas 2.

2.  Using a pencil, mark out the circumference of a dinner plate on baking parchment.

3.  Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy.

4.  Whisk in the vinegar, cornflour and vanilla.

5.  Fold in the crushed hazlenuts.

6.  Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

7.  Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

8.  When the meringue is cool, you can then start preparing the fruit.  Chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar. Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve and set aside.

9.  Whip up the chestnut puree with a little icing sugar, brandy and 2-3 tbs cream and spread on top of the meringue.
 
10  Whip the cream with the remaining icing sugar and spread it over the chestnut puree.