Recipe for Chocolate Pavlova with toasted hazelnuts and roasted peanut oil.

Crispy outer meringue, soft interior: Preheat the oven to 120°C.

Whip the egg whites with the vinegar. Add the cornstarch as the mixture begins to thicken, then gradually add the sugar. The mixture should be shiny and have a consistency similar to that of a bird's beak.

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 then remove the meringue.

Peanut chocolate ganache: Pour the cream and sugar into a saucepan and bring to a boil. Chop the chocolate and place it in a mixing bowl. Pour the boiling cream over it 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 Assembly: Place the meringue on a serving plate. Whip the ganache until it is soft and airy. Cover the meringue, using a piping bag or not. Decorate and enjoy.