Winter Pavlova

This is an adaptation of a delicious hazelnut meringue gâteau my Mother used to make when I was a child. Apricots have an amazing affinity with hazelnut meringue and each is served here with a delicious apricot coulis. To toast the hazelnuts, place them on a baking sheet and bake in the centre of the oven for 15–20 minutes or until deep golden brown, then rub off the skins and finely chop the nuts.