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. Place thick cream in the large bowl of the Kenwood stand mixer with the whisk attachment, whip cream until stiff peaks form2. 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 layersSTORAGE: 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