Hazelnut Pavlova Cake

For the hazelnut Pavlova cake, preheat the oven to 180°C, line a round baking pan with baking paper. Beat egg whites in a bowl until stiff, mix in sugar, vinegar and cornflour, then fold in hazelnuts.

Pour half of the mixture into the mold, smooth it out and bake for about 30 minutes. Lift out of the mold with the paper and bake the 2nd half of the batter in the same way.

For the filling, mix the mascarpone, powdered sugar and whipped cream and fold in the raspberries. Pour the filling between the cooled cake layers, sprinkle with powdered sugar and decorate the hazelnut Pavlova cake with a few raspberries.

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