A decadent,grown up version of a tradition pavlova. The Hazelnut meringue, with the rich, creaminess of the mascarpone and balanced out with some fresh fruit. Add a drizzle of homemade caramel sauce to add just an extra layer of delight!
In a clean bowl place eggs whites that are at room temperature. Wisk to form firm peaks slowly rain in sugar while still beating add the corn flour and vinegar and continue whisking for approx 5 mins.
On 2 large baking trays draw 8 x 16cm circles warm oven to 150 degree.
Gently fold the ground hazelnut into the egg white and evenly divide the mixture among the 8 circles using a circular motion spread the egg white to the parameter of the circle and place in the oven for 10 mins. Drop the temp of the oven to 120 degree and continue cooking for 40 mins. Leave in the oven to cool.
Mix the icing sugar and vanilla bean paste through the mascarpone, pit the cherries slice the nectarine and pick small well shaped mint leaves.
When the meringue circles are cool and you are ready to serve place the first meringue circle onto the serving plate, spread with a little of the sweetened mascarpone mix and repeat until all meringue circles have been used, make sure you have plenty of mascarpone on the top layer. Garnish with fruit and mint leaves.
Serve with a drizzle of homemade salted caramel sauce.