6 egg whites.
2 cups castor sugar.
1 tablespoon cornflour.
2 teaspoons instant coffee powder.
300 ml thickened cream.
Whipped hazelnuts, toasted and roughly chopped, to decorate.
250 gms dark chocolate, chopped [ sweat ]
Beat egg whites until soft peaks form. Add sugar gradually while beating.
Fold in cornflour, coffee, then pile mixture into a greased 20 cm baking pan or tin.
Bake in slow oven [ 160c ] for 45 minutes until crisp and goldened.
Turn the oven off. Leave the Pavlova in the oven with the door open or ajar for 1 hour.
Allow to cool completely in tin. Remove, fill with cream, drizzle with sauce and top
Chocolate sauce
3 / 4 cup cream.
2 tablespoons rum.
90 gm butter.
300 ml thickened cream with hazelnuts.
Melt chocolate in a bowl aver a saucepan of simmering water.
Bring the cream to a boil, in another saucepan.
Stir in butter, Blend the cream mixture into the melted chocolate with the rum.
Lastly fold in the thickened cream.
