Chocolate Pavlova with Roasted Hazelnuts Recipe

Preheat the oven to 120°C.

Whip the egg whites with the white vinegar. Add the cornstarch when the mixture begins to rise, 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 remove the meringue.

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

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

Topping: Caramelized hazelnuts, chocolate-covered almonds and hazelnuts, chocolate disks, crunchy...

To finish Assembly: Place the meringue on a serving platter. Whip the ganache until it is soft and airy. Cover the meringue, using a piping bag or not. Decorate and enjoy.