Recipe Hazelnut pavlova with orange curd and roasted rhubarb : Easy, Special and Delicious

Recipe Hazelnut pavlova with orange curd and roasted rhubarb : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Hazelnut pavlova with orange curd and roasted rhubarb. This Recipe Hazelnut pavlova with orange curd and roasted rhubarb : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Hazelnut pavlova with orange curd and roasted rhubarb was necessary 20m, cook 3h 20m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Hazelnut pavlova with orange curd and roasted rhubarb

Your guest will be impressed with this pretty work of art, backed by a flavour profile that will be talked about for weeks.

13 Ingredients

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  6 Coles Australian Free Range Egg whites
  
  
  


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  1/2 tsp cream of tartar
  
  
  


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  2 cups (440g) caster sugar
  
  
  


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  1 1/2 tbsp cornflour
  
  
  


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  1/2 cup (70g) hazelnuts, toasted, coarsely chopped
  
  
  


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  1 Coles Australian Free Range Egg, lightly whisked
  
  
  


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  50g butter, chopped
  
  
  


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  2 tsp finely grated orange rind
  
  
  


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  1/3 cup (80ml) orange juice
  
  
  


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  1 bunch rhubarb, cut into 7cm lengths
  
  
  


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  2 tbsp caster sugar, extra
  
  
  


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  300ml thickened cream
  
  
  


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  Orange zest, to serve
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to beat the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Add 1 1/2 cups (330g) of the sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and the mixture is thick and glossy. Beat in 1 tablespoon of the cornflour.
  
  
  


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  Step 2
  
  
  
  
  Use a large metal spoon to spoon mixture onto lined tray. Sprinkle with half the hazelnut. Bake for 1 1/2 hours or until dry to touch
  
  
  


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  Step 3
  
  
  
  
  Turn oven off. Leave pavlova in oven, with the door ajar, for 2 hours to cool completely.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, place the egg, butter, orange rind, 1/4 cup (60ml) orange juice, remaining sugar and remaining cornflour in a saucepan over medium heat. Cook, stirring, for 5 mins or until mixture boils and thickens. Remove from heat. Strain through a fine sieve into a clean bowl. Discard solids. Place orange curd in the fridge to chill.
  
  
  


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  Step 5
  
  
  
  
  Preheat oven to 150°C. Line a baking tray with baking paper. Place rhubarb on the lined tray. Sprinkle with extra sugar. Drizzle with remaining orange juice. Bake for 10 mins or until rhubarb is tender but still holds its shape. Place in the fridge to cool completely.
  
  
  


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  Step 6
  
  
  
  
  Place the pavlova on a serving plate. Use an electric mixer to beat the cream in a bowl until soft peaks form. Add orange curd and gently swirl to create a marbled effect. Spoon over top of the pavlova. Top with the rhubarb, remaining hazelnut and orange zest.
  
  
  

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