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Heat cream gently until small bubbles appear on the outside of the pan, do not boil. Pour over chocolate pieces, Frangelico and gelatin/agar and whisk until melted. Chill.
When cool whip ganache for three minutes, until light and fluffy. Chill.
Put dried cherries and Kirsch into a small saucepan with morello cherries and 1/4C water, heat until liquid looks syrupy. Put gelatin/agar into a small bowl and tip out some cherry juice from the pan to dissolve gelatin/agar, tip back into pan with vanilla. Chill.
Beat egg whites till stiff (90sec) add vinegar and water, beat till mixed in. Add sugar 1Tbs at a time, beat for 2min. Fold in hazelnuts.
Tip Pavlova mix into par-baked pie shell, spread evenly leaving a hollow for the filling when cooked. Bake at 150C for 10min, then turn stove off completely for 1hr.
When cool spread Chocolate Hazelnut Ganache around the inside of the pavlova, leaving a pavlova border and a hollow for the Cherry Filling. Chill for 2hrs. Pour Cherry Filling into the centre of the pie. Chill.