chocolate & hazelnut pavlova

we make our pavlova mixing together Egg whites, caster sugar, icing sugar, cornflour and a little bit of cocoa powder. it cooks in the oven for one hour at about 95 degrees, which leaves it gooey in the centre.

for service, we smash the centre of the pavlova, pipe cremoso into it, we top up with whipped cream and we drizzle some malt caramel on top.

We finish it with our “manteca 100s & 1000s”, a unique mix made with caramelised hazelnuts, bicarb & malden salt - The bicarb fizzes it up making it more crunchy and airy. We also add feuilletine and popping candy.

Allergens: gluten [r], dairy, eggs, nuts [r]