Australian Hazelnut Pavlova a Classic Dessert

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Named after the Russian ballet dancer, Anna Pavlova. Merigue topped with fresh fruit and cream-perfect for summer dinner parties. Ingredients: Serves 4-6 3 egg whites 175g caster sugar 1tsp cornflour 5ml white wine vinegar 40g chopped roasted hazelnuts 250ml double cream 15ml natural thick and creamy yogurt 2 ripe nectarines, stoned and sliced 225g raspberries 15-30ml redcurrant jelly warmed Procedure: 1.Preheat oven to 140degrees C. Lightly grease a baking sheet. Draw a 20cm on a sheet of baking parchment. Place pencil-side down on the baking sheet. 2.Place the egg whites in clean, grease-free bowl and whisk with an electric mixer until stiff. Whisk in the sugar 1tsp at a time, whisking well after each addition. 3.Add cornflour, vinegar and hazelnuts and fold in carefully with a large spoon. 4.Spoon the merigue on to the marked circle and spread out, making a dip in the center. 5.Bake for about 1-1/4 to 1-1/2 hours, until crisp. Leave to cool to a serving platter. 6.Whip the cream and orange juice until just thick, stir in the yogurt and spoon on the merigue. Top with the fruit and drizzle over the redcurrant. Serve immediately