Mini Pavlova Nutella Cream (Print Version)
# Ingredients:
→ Mini Pavlova
01 -
4 large egg whites
02 -
1 cup granulated sugar
03 -
1 teaspoon vanilla extract
→ Nutella Whipped Cream
04 -
2 cups heavy whipping cream
05 -
1 cup Nutella, divided
06 -
1 cup raw unsalted hazelnuts
07 -
4 ounces milk or dark chocolate bar
# Instructions:
01 -
Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
Using a handheld or stand mixer, whip the egg whites on medium-high speed. Gradually add the granulated sugar and continue to whip until stiff peaks form. Transfer the mixture to a piping bag and pipe 4-inch circles onto the lined baking sheet, ensuring it is thick enough to support toppings once cooked.
03 -
Bake for 90 minutes or until firm and dry but not browned. Turn off the oven and allow the pavlovas to cool inside for 1-2 hours.
04 -
In a small frying pan over medium heat, toast the hazelnuts for 2-3 minutes, stirring frequently. They should become fragrant without burning. Remove from heat, allow to cool completely, then roughly chop the nuts. Set aside for later use.
05 -
Beat the heavy whipping cream with a handheld or stand mixer on medium speed until light and fluffy. Add ½ cup of Nutella and mix until just combined. Heat the remaining ½ cup of Nutella in a small microwave-safe bowl until smooth and pourable.
06 -
Add the melted Nutella into the small wells of each pavlova. Top with the Nutella-flavored whipped cream, followed by the chopped hazelnuts. Finish with shaved chocolate on top and serve immediately.
# Notes:
01 -
You can garnish pavlova with raspberries or chopped strawberries for added freshness.