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Nougatine Pavlova

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A pav with dates, nuts and biscuits

A pav with dates, nuts and biscuits

Ingredients

Serves: 4-6

Metric Cups
  • 4 egg whites
  • 200 grams caster sugar
  • ½ packet dates (chopped)
  • 15 millilitres baking powder (sprinkle over the dates)
  • 100 grams walnuts (chopped)
  • 100 millilitres sponge finger (broken up)
  • 750 grams cream (whipped)
  • 4 egg whites
  • 7 ounces superfine sugar
  • ½ packet dates (chopped)
  • 1 fluid ounce baking powder (sprinkle over the dates)
  • 3½ ounces walnuts (chopped)
  • 4 fluid ounces lady finger (broken up)
  • 26½ ounces cream (whipped)

Method

Nougatine Pavlova is a community recipe submitted by renee and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Beat the egg whites, add the castor sugar a tablespoon at a time.
  • Fold in the chopped dates, nuts and the biscuits.
  • Spread meringue onto baking paper in a 20cm circle.
  • Bake at 140C for 2 hours and leave to cool in the oven.
  • Slice horizontally, fill the inside generously with cream and dollop the rest of the cream on top.
  • Decorate with chocolate leaves or curls and rosebuds.

    • (I prefer to do 2 thinner circles and not have to split them, which could be disastrous! I also put the meringue into the oven at 180C and then turned it down immediately to 140C. It is possible the pav could be ready sooner than 2 hours - just check. I also added a little sugar and some vanilla to the cream.) from IDEAS Magazine

  • Beat the egg whites, add the castor sugar a tablespoon at a time.
  • Fold in the chopped dates, nuts and the biscuits.
  • Spread meringue onto baking paper in a 20cm circle.
  • Bake at 140C for 2 hours and leave to cool in the oven.
  • Slice horizontally, fill the inside generously with cream and dollop the rest of the cream on top.
  • Decorate with chocolate leaves or curls and rosebuds.

    • (I prefer to do 2 thinner circles and not have to split them, which could be disastrous! I also put the meringue into the oven at 180C and then turned it down immediately to 140C. It is possible the pav could be ready sooner than 2 hours - just check. I also added a little sugar and some vanilla to the cream.) from IDEAS Magazine

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