Hazelnut Pavlova with Coffee Cream

By JDARK

Ingredients

• 4 egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1-2/3 cups sugar
• 1 cup ground hazelnuts
• 2 ounces semisweet chocolate squares
• 3 tablespoons margarine or butter, melted
• 3 ounces cream cheese, softened
• 1 cup whipping cream
• 3 tablespoons coffee liqueur
• 1/4 cup coarsely chopped hazelnuts

Details

Servings 12
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

1. Preheat oven to 300 degrees F.
2. Draw two 8" circles on a foil-lined baking sheet.
3. In a large mixing bowl, combine egg whites, vanilla and cream of tartar.
4. Beat eff white mixture with an electric mixer on medium speed until soft peaks form.
5. Gradually add 1-1/3 cups sugar, a tablespoon at a time, beating about 7 minutes on high speed until stiff peaks form and sugar is almost dissolved.
6. Gently fold in 1 cup nuts.
7. Spread half of the egg whites mixture over each circle on the baking sheet.
8. Bake 35 minutes; turn off oven.
9. Let meringues dry in oven, with door closed, for 1 hour.
10. In a small pan, melt chocolate and 1 tablespoon of the margarine over low heat, stirring constantly.
11. Set aside to cool.
12. In a medium mixing bowl, beat cream cheese with remaining margarine until smooth, beat in remaining sugar.
13. Gradually add cream, beating at low speed until combined, then at medium speed just until soft peaks form.
14. Stir in coffee liqueur.
15. Carefully peel meringues from foil.
16. Place one on serving plate.
17. Drizzle with chocolate.
18. Spread with half the whipped cream mixture.
19. Place second meringue on top.
20. Spread with remaining cream mixture.
21. Sprinkle with 1/4 cup coarsely chopped hazelnuts.
22. Cover loosely and chill 2 to 24 hours.