Mini Pavlova Nutella Cream

This Mini Pavlova with Nutella Whipped Cream recipe transforms simple ingredients into an elegant dessert that looks like it came from a high-end patisserie. The crisp meringue shells cradle a pool of warm Nutella topped with clouds of whipped cream and crunchy hazelnuts for a dessert that balances textures perfectly.

I first made these mini pavlovas for a dinner party when I needed something that would wow my guests without keeping me in the kitchen all day. Now they're my signature dessert whenever I want to make someone feel special without spending hours on complicated techniques.

Ingredients

• Egg whites from 4 large eggs: room temperature eggs provide better volume and stability
• 1 cup granulated sugar: superfine sugar dissolves more easily for a smoother meringue
• 1 teaspoon vanilla extract: adds warmth and depth to the meringue base
• 2 cups heavy whipping cream: must be very cold for the best whipping results
• 1 cup Nutella: the star ingredient that creates both the filling and flavored cream
• 1 cup raw unsalted hazelnuts: toasting them enhances their natural flavor
• 4 ounce chocolate bar: using good quality chocolate makes a noticeable difference

Step-by-Step Instructions

Prep Oven and Baking Sheet:

Preheat your oven to exactly 250°F which is crucial for proper meringue development. Line your baking sheet with parchment paper ensuring it lies completely flat to prevent uneven meringues.

Make Mini Pavlova:

Whip egg whites starting on medium speed before gradually increasing to medium high. Add sugar one tablespoon at a time allowing each addition to incorporate fully before adding more. Continue whipping until the mixture forms glossy stiff peaks that stand straight up when the beater is lifted.

Create the Meringue Shells:

Transfer the meringue mixture to a piping bag fitted with a large round tip. Pipe 4inch circles onto your prepared baking sheet making the edges slightly higher than the center to create a shallow well. Each pavlova should be about 1 inch thick to ensure they can support the toppings.

Bake and Cool Properly:

Bake the pavlovas for exactly 90 minutes at 250°F until they feel dry to the touch but have not started to brown. The slow baking creates the signature crisp exterior and marshmallowy interior. After baking turn off the oven and leave the door closed allowing pavlovas to cool gradually for 12 hours which prevents cracking.

Toast Hazelnuts to Perfection:

Heat a dry frying pan over medium heat and add hazelnuts. Move them constantly with a wooden spoon to ensure even toasting. Watch carefully as they can burn quickly once they start to color. They are done when they smell fragrant and the skins begin to crack.

Make Nutella Cream:

Beat the cold heavy cream in a chilled bowl until soft peaks form. Gently fold in half cup of Nutella using a spatula with a cutting motion to maintain the creams volume. Be careful not to overmix as this can deflate the cream. Heat the remaining Nutella in the microwave for 20 seconds stirring until smooth and pourable.

Assemble Your Masterpiece:

Place a cooled pavlova on a serving plate. Pour a tablespoon of warmed Nutella into the center well. Top with a generous dollop of Nutella whipped cream. Sprinkle with toasted chopped hazelnuts and finish with delicate chocolate shavings made by running a vegetable peeler along the edge of a chocolate bar.

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You Must Know

• Pavlovas can be made 1 day ahead and stored in an airtight container
• The contrast between crisp exterior and chewy interior is what makes pavlovas special
• Make sure all equipment is completely free of any grease or egg yolk
• The meringue should never be rushed high heat will cause cracking

My favorite part of this recipe is watching guests take their first bite the way the crisp exterior gives way to that marshmallowy center always causes a moment of pure joy. My daughter and I have a tradition of making these together for special celebrations and she always claims the beaters with the leftover Nutella cream.

Storage Solutions

Meringue shells can be made up to 3 days ahead if stored properly. Place them in a completely dry airtight container at room temperature never in the refrigerator as moisture will make them soggy. Keep them away from humidity which is their biggest enemy. For best results assemble pavlovas just before serving as the cream will eventually soften the meringue.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Replace Nutella with peanut butter caramel or fruit curd for different flavor profiles. Swap hazelnuts for almonds pecans or pistachios depending on your preference. If you are serving someone with dairy restrictions coconut cream whipped when cold makes an excellent alternative to heavy cream though the flavor will be slightly different.

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Troubleshooting Meringues

Achieving perfect pavlovas might take practice but even imperfect ones taste delicious. If your meringue deflates while folding in sugar your egg whites might not have been stiff enough initially. For weeping or cracking meringues the oven temperature was likely too high or the cooling process was rushed. If your pavlova is too soft or marshmallowy inside it needed more baking time.

Serving Suggestions

Transform these mini pavlovas into an interactive dessert station by serving the baked meringue shells with bowls of Nutella cream toasted nuts and a variety of toppings. Fresh berries particularly raspberries complement the hazelnut flavor beautifully. For special occasions add a splash of Frangelico liqueur to the cream or serve with a small glass of dessert wine like Moscato d'Asti.

Frequently Asked Questions

→ How do you ensure the pavlova stays crisp?

Bake at a low temperature and allow them to cool completely in the oven to prevent cracking or softening.

→ Can I use a different nut instead of hazelnuts?

Yes, you can substitute hazelnuts with almonds, pecans, or walnuts, depending on your preference.

→ How do I make the Nutella cream fluffy?

Whip the heavy cream until soft peaks form before gently folding in the Nutella to maintain its airy texture.

→ Can pavlovas be made ahead of time?

Yes, you can bake the pavlovas in advance, but add the toppings right before serving to maintain their texture.

→ What's the best way to toast hazelnuts?

Toast hazelnuts in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant but not burnt.