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Hazelnut pavlova with chai cream

Hazelnut pavlova with chai cream


Give the classic pavlova a festive twist with a vanilla chai-flavoured cream and cinnamon-infused fruits

  • Feeds 10 Feeds 10
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    1343kj 321kcal
  • Fat
    Med 26%
  • Saturates
    High 46%
  • Sugar
    High 39%
  • Salt
    Low 2%

% of adult’s reference intake | Carbohydrates per serving : 36g

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Big Bag Option


  • 3-5 Co-op plums, halved
  • 2 small Co-op conference pears, peeled, halved and cored
  • 40g dried apricots, halved
  • 2 cinnamon sticks
  • 255g Fairtrade caster sugar
  • 4 Co-op British free range egg whites
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • 40g Co-op whole hazelnuts, toasted and finely chopped, plus extra roughly chopped to decorate
  • 300ml Co-op double cream
  • 1 vanilla chai teabag


  1. Preheat the oven to 200oC/fan 180oC/gas 6
  2. Put the plums, pears,apricots and cinnamon in a roasting tin
  3. Sprinkle over 30g of the sugar, plus 3 tbsp water
  4. Roast for 20 mins, turning once, until softened
  5. Meanwhile, whisk the eggs into stiff peaks in a clean bowl
  6. Whisk in the remaining sugar, 1 tbsp at a time, mixing well after each addition, until firm and glossy
  7. Fold in the cornflour, vinegar, vanilla extract and most of the finely chopped hazelnuts
  8. Take the fruit out of the oven and leave to cool, turning it in the syrupy juices occasionally
  9. Turn the oven down to 150oC/fan 130oC/gas 2
  10. Mark a 21cm circle on a sheet of greaseproof paper, turn it over and use to line a large baking tray
  11. Spoon the meringue mixture onto the lined baking tray, spreading to fit the marked circle and making a slight dip in the centre
  12. Sprinkle with the remaining finely chopped hazelnuts
  13. Bake for 1 hour 15 mins
  14. Turn the oven off, leave the door ajar and allow the meringue to cool fully
  15. To serve, whip the cream into soft peaks in a large bowl
  16. Tear open the chai teabag and fold the contents into the cream
  17. Spoon on top of the meringue, followed by the roasted fruit and syrup Decorate with the roughly chopped hazelnuts