Pavlova Praliné-Noisettes

This Pavlova Praliné-Noisettes is a decadent, delicious and highly impressive dessert. It is made of a crunchy meringue base, topped with freshly whipped cream, chopped hazelnuts and a rich praline sauce.


  • 4 large egg whites
  • 1/4 teaspoon salt
  • 1 cup caster sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 300mls double cream
  • 50g chopped hazelnuts
  • 100g praline paste


  1. Preheat oven to 180°C (150°C fan-forced). Line a baking tray with baking paper.
  2. In a large bowl, whisk together the egg whites and salt until foamy.
  3. Gradually add the sugar, one tablespoon at a time while continuing to whisk. Continue whisking until the mixture is thick and glossy.
  4. Add the vinegar and vanilla extract and stir until combined.
  5. Pour the mixture onto the prepared baking tray and spread into an even circle about 25cm in diameter.
  6. Bake for 20 minutes then reduce heat to 160°C (140°C fan-forced) and bake for another 15 minutes or until lightly golden. Turn off oven but leave pavlova in there to cool completely.
  7. In a bowl, whip the cream until stiff peaks form. Fold in the chopped hazelnuts.
  8. Spread the whipped cream over the cooled pavlova and drizzle with praline paste. Serve immediately.

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