Chocolate Pavlova with Roasted Hazelnuts Recipe

Start by preparing the meringue. Preheat the oven to 120°C. Whip the egg whites with white vinegar. Add the cornstarch once the mixture begins to thicken, then gradually add the sugar. The mixture should be shiny and have a bird beak consistency.

Spread the mixture in a circle on a baking sheet lined with parchment paper and bake for 1 hour and 15 minutes. Let it cool in the oven and remove the meringue.

Proceed to prepare the ganache. Pour the cream and sugar into a saucepan and bring to a boil.

Chop the chocolate and place it in a bowl. Pour in the boiling cream and mix until the texture is smooth, then add the butter in pieces followed by the peanut oil. Mix, cover, and let it set at room temperature.

To finish, place the meringue on a serving platter. Whip the ganache until it is soft and airy. Cover the meringue, using a piping bag if desired. Decorate by adding toppings of your choice and enjoy.