|per 100 g||Total Recipe|
|Gross weight||100 g||595 g|
|Energy||1155 kJ / 276 kcal||6870 kJ / 1641 kcal|
|Sat. fat||2 g||12 g|
|Unsat. fat||10 g||55 g|
|Fibre||5 g||26 g|
|Salt||41 mg||240 mg|
100 gPowdered sugar
80 gHazel nuts
50 gCranberries dried
50 gPistachio nuts
595 gTotal recipe weight
1 Hrs 20 Min
Prepare the drained vanilla yogurt the night before.
Heat oven to 130C fan and heat the skillet on medium heat with the hazelnuts.
Roast for about 5 minutes until golden brown.
Allow to cool down and crush with pestle and mortar.
Chop the dried cranberries and pistachio nuts, mix with the hazelnuts
Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar.
Spoon through the nut mixture.
Leave a little to sprinkle on top of the pavola.
Place two baking paper sheets on two flat oven trays.
Spread the merenge in two rustic circles.
Bake in the oven for 1 hour, then turn off the heat and allow to cool down in the oven.
Decorate the pavlova just before serving.
Spread half of the drained vanille yogurt on the first pavola layer and sprinkle some rasberries over it.
Place the other pavlova layer on top and spread the remaining drained yogurt evenly.
Finaly scatter the rasberries on top and sprinkle the nut mixture to garnish.