Cranberry And Hazelnut Pavlova

• 6 to 8 servings
• 6 egg whites
• 2 1/2 cups caster sugar
• salt
• 1 1/4 cups cranberries whole, dehydrated, and soft, or another fruit to your taste, such as raspberries
• 2 tablespoons brown sugar
• water as needed
• 1 cup hazelnuts shelled
• 7/8 cup cream fresh

1. Preheat oven to 150 degrees Celsius.
2. Line a baking sheet with parchment paper.
3. Place the egg whites in a bowl, and whisk with an electric mixer until stiff.
4. With the mixer on, gradually add the sugar, and a pinch of salt.
5. Put on maximum speed, and mix for 7 to 8 minutes, until the meringue mix is white and glossy.
6. Place spoonfuls of meringue on the tray, and assemble as desired. You can make the pavlova in layers, or small spoonfuls, as pictured, to serve individually.
7. Bake for about 1 hour until the meringues are crisp on the outside, and slightly humid in the middle.
8. In a saucepan, heat the cranberries, sugar, and 2 tablespoons of water to make a fast cranberry jam. If too dray, add 2 more tablespoons of water, so the jam is not too sticky, but rather creamier.
9. Beat the cream until stiff, and add 1 or 2 tablespoons of powdered sugar. Beat until creamy.
10. Use a knife to coarsely chop the hazelnuts, and toast well in a skillet, stirring constantly.
11. To serve, spread the cream on the meringue, cover with jam, and sprinkle with hazelnuts.

egg whites, caster sugar, salt, cranberries, brown sugar, water, hazelnuts, cream fresh

Taken from www.yummly.com/recipe/Cranberry-and-Hazelnut-Pavlova-682815 (may not work)