Nutella Cream Pavlova (Print Version)
# Ingredients:
→ Mini Pavlova
01 -
1 teaspoon vanilla essence
02 -
1 cup fine white sugar
03 -
4 large egg whites
→ Nutella Whipped Cream
04 -
4 ounces of dark or milk chocolate
05 -
2 cups of heavy cream for whipping
06 -
1 cup plain raw hazelnuts
07 -
1 cup Nutella—split in half
# Instructions:
01 -
Warm up the oven to 250°F (120°C). Cover a baking sheet with parchment or a non-stick liner.
02 -
Whip the egg whites at medium-high speed using a stand or handheld mixer. Slowly sprinkle in the sugar while whipping until stiff peaks appear. Put the fluffy mixture into a piping bag, then pipe 4-inch round mounds onto the sheet—make sure they're thick enough to hold toppings.
03 -
Bake for an hour and a half until they feel firm and stay dry but are still pale in color. Turn off the oven and leave the pavlovas inside to cool fully for 1-2 hours.
04 -
Place the hazelnuts in a small frying pan on medium heat. Stir them around for 2-3 minutes until they smell nutty but aren't scorched. Take them off the heat, let them cool fully, then chop into chunks. Keep them aside for later.
05 -
Use a mixer on medium to whip the cream until light and fluffy. Gently fold in ½ cup of the Nutella until just mixed. Microwave the other ½ cup Nutella in a heat-safe dish until smooth and runny.
06 -
Pour the warmed Nutella into the indented tops of each pavlova. Add a generous dollop of Nutella-flavored cream, sprinkle chopped hazelnuts on top, and finish with grated chocolate shavings. Serve right away!
# Notes:
01 -
Try decorating with fresh raspberries or bits of strawberry for some brightness.