Nutella Pavlova? More a case of chocolate pavlova with mystery twist…
Nutella Pavlova Toppings
Whipped Cream (I use a large thickened cream)
Nutella Sauce (as much as you see fit)
Strawberries or Raspberries
TIP: see below for further variations
Chocolate Pavlova Ingredients
1 cup caster sugar
4 egg whites
4 tsp cocoa powder
3 tsp cornflour
1 tsp vinegar (white)
Pavlova bases… THE MERINGUE
Line two trays with baking paper.
Beat egg-whites till they form soft peaks.
Add sugar gradually.
Continue to beat well until sugar dissolves and mix appears glossy.
Fold through vinegar, sifted cornflour & cocoa.
Heap mixture into two circles approximately 20 cm each.
Place in preheated oven (160 degrees) reducing to 120 degrees.
Bake for 45 minutes.
Turn oven off and allow pavlovas to completely cool before removing from oven (approx. 1 1/2 hours).
Now for the fun stuff… construction!
Here’s where your Nutella pavlova comes to life briefly before being
Transfer your first pav base really carefully to your serving plate and start topping. You will need to be super gentle here, so the pavlova bases don’t break and/or crumble. Don’t fret if they do, you can just turn them into deconstructed pavs, which according to me, with a few failed attempts under my apron, is totally on trend right now.
Top or decorate (using my suggestions below) and then add the second layer and repeat. Pay a little more attention to detail on the top layer, purely for that Instagrammable shot show.
I like to use fresh whipped cream, strawberries, Nutella sauce (drizzled or drenched), chocolate flakes or any other chocolate on hand to top my chocolate pavlova (or any pav for that matter).
If it’s a special occasion, I will top with Ferrero Rochers or a variety of chocolates and go a little over the top. Most people however, like to use fresh fruit and passionfruit sauce for their traditional pavlovas. In a house full of chocoholics, there’s no such thing as too much chocolate, so we always opt for chocolate pavlovas with extra chocolate.
Eggs whites work best at room temperature.
Get those egg white peaks happening before you even think about gradually adding sugar.
DO NOT open the oven at any stage through the cooking and cooling process.
If things go pear shaped in the meringue department there’s always my suggestion above or a Nutella pavlova version of Eton Mess!
Are you a pavlova fan? What do you think at my attempt to mix things up?