Nutella Pavlova Cloud
This dreamy pavlova drizzled with Nutella, clouds of cream and toasted macadamia nuts is the perfect way to impress your guests (and it’s gluten-free too!).
Ingredients
8 large egg whites, chilled
440 g caster sugar
1½ Tbsp cornflour (cornstarch), sifted
2 tsp white vinegar
1 tsp vanilla bean paste
For assembly and decoration
360 ml whipping cream, thick (double) cream
150 g Nutella, (warmed, using the double boiler method or microwave)
230 g macadamia nuts, toasted and chopped
Instructions
STEP 1/8
For the pavlova meringue:
Preheat the oven to 120°C fan-forced and line two baking trays with baking paper
STEP 2/8
In a large bowl of a Kenwood stand mixer fitted with the whisk attachment, whisk the egg whites on high
When the whites have thickened, turn the mixer to low speed and slowly add the caster sugar
(Tip: Make sure that both mixing bowl and whisk are clean and dry, as any moisture or fat will stop the egg whites from forming a meringue. It is also important to add the sugar slowly to prevent the meringue collapsing.)
STEP 3/8
Whisk on high speed until the whisk leaves a trail in the meringue as it goes around
STEP 4/8
Turn the machine off momentarily to add the cornflour, then return to full speed and add the white wine vinegar and vanilla
Continue mixing at full speed until the meringue has reached stiff peaks
STEP 5/8
Dollop the meringue mixture onto the trays to form three discs, 15 cm in diameter
You may need an offset spatula to help you gently spread the meringue outwards
STEP 6/8
Place both baking trays into the oven and immediately reduce the oven to 100°C fan-forced
Bake for 2 hours
Once baked, turn the oven off and allow the meringue to cool completely in the oven
STEP 7/8
For assembly and decoration:
Place thick cream in the large bowl of the Kenwood stand mixer with the whisk attachment, whip cream until stiff peaks form
STEP 8/8
Place a meringue disc on a serving plate
Dollop whipped cream into the centre of the meringue and push to the outer edge
Scatter some toasted macadamia nuts over the cream
Place warmed Nutella into a small piping bag (or a zip-lock bag with the bottom corner cut at the tip) and pipe in strokes over the top
Repeat this process twice more until you have three layers
Serve
This pavlova is best enjoyed on the same day as assembly. It can be stored in an airtight container in the refrigerator for up to 3 days. You can make the meringue 1 week ahead of time and store in an airtight container in a dry environment until needed for assembly.
Nutella Pavlova Cloud
This dreamy pavlova drizzled with Nutella, clouds of cream and toasted macadamia nuts is the perfect way to impress your guests (and it’s gluten-free too!).
Ingredients
8 large egg whites, chilled
440 g caster sugar
1½ Tbsp cornflour (cornstarch), sifted
2 tsp white vinegar
1 tsp vanilla bean paste
For assembly and decoration
360 ml whipping cream, thick (double) cream
150 g Nutella, (warmed, using the double boiler method or microwave)
230 g macadamia nuts, toasted and chopped
Instructions
STEP 1/8
For the pavlova meringue:
Preheat the oven to 120°C fan-forced and line two baking trays with baking paper
STEP 2/8
In a large bowl of a Kenwood stand mixer fitted with the whisk attachment, whisk the egg whites on high
When the whites have thickened, turn the mixer to low speed and slowly add the caster sugar
(Tip: Make sure that both mixing bowl and whisk are clean and dry, as any moisture or fat will stop the egg whites from forming a meringue. It is also important to add the sugar slowly to prevent the meringue collapsing.)
STEP 3/8
Whisk on high speed until the whisk leaves a trail in the meringue as it goes around
STEP 4/8
Turn the machine off momentarily to add the cornflour, then return to full speed and add the white wine vinegar and vanilla
Continue mixing at full speed until the meringue has reached stiff peaks
STEP 5/8
Dollop the meringue mixture onto the trays to form three discs, 15 cm in diameter
You may need an offset spatula to help you gently spread the meringue outwards
STEP 6/8
Place both baking trays into the oven and immediately reduce the oven to 100°C fan-forced
Bake for 2 hours
Once baked, turn the oven off and allow the meringue to cool completely in the oven
STEP 7/8
For assembly and decoration:
Place thick cream in the large bowl of the Kenwood stand mixer with the whisk attachment, whip cream until stiff peaks form
STEP 8/8
Place a meringue disc on a serving plate
Dollop whipped cream into the centre of the meringue and push to the outer edge
Scatter some toasted macadamia nuts over the cream
Place warmed Nutella into a small piping bag (or a zip-lock bag with the bottom corner cut at the tip) and pipe in strokes over the top
Repeat this process twice more until you have three layers
Serve