Preparation:

1)Heat the oven to 225° Celsius. 2)Beat the eggs and salt together until stiff. Add sugar, little by little, while whisking. Whisk in the corn starch, vanilla powder and lemon juice. 3)Chop the hazelnuts roughly and fold into the meringue batter. 4)Grease a loose base cake tin (24 cm) 5)Pour the batter into the cake tin and place in the oven. Turn the temperature down to 125°. 6)Bake for 1.5 hours. Turn off the heat but leave the pavlova until the oven is cool. 7)When the pavlova has cooled down, put it on a plate. 8)➡️ Hazelnut cream: Mix and stir all the ingredients together. 9)➡️ Topping: Whisk the cream and drain the fruit cocktail in a sieve. 10)Spread the hazelnut cream onto the meringue. Top with the whipped cream, fruit cocktail and coconut flakes.