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!). Pavlova is usually thought of as a summer treat, but we all know it’s a lot more fun to bend the rules! Serves 12.
Method: 1. Preheat the oven to 120°C fan-forced and line two baking trays with baking paper 2. 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 3. Whisk on high speed until the whisk leaves a trail in the meringue as it goes around 4. Turn the machine off momentarily to add the cornflour, then return to full speed and add the white wine vinegar and vanilla 5. Continue mixing at full speed until the meringue has reached stiff peaks 6. Dollop the meringue mixture onto the trays to form three discs, 15cm in diameter. You may need an offset spatula to help you gently spread the meringue outwards 7. 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
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.
Assembly & Decoration
Ingredients: • 1 1/2 cups (360ml) thick (double) cream • 150g Nutella (warmed, using the double boiler method or microwave) • 1 1/2 cups (230g) macadamia nuts, toasted and chopped
Method: 1. Place thick cream in the large bowl of the Kenwood stand mixer with the whisk attachment, whip cream until stiff peaks form 2. 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
STORAGE: 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