Nutella® Pavlova Cloud by Katherine Sabbath
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!
INGREDIENTS FOR 12 SERVINGS
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8 large egg whites, chilled
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2 cups (440g) caster sugar
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1 1/2 tablespoons cornflour (cornstarch), sifted
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2 teaspoons white vinegar
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1 teaspoon vanilla bean paste
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1 1/2 cups (360ml) thick (double) cream
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150g Nutella
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1 1/2 cups (230g) macadamia nuts, toasted and chopped
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Piping bag, cut at the tip
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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Preheat the oven to 120°C (235°F) fan-forced and line two baking trays with baking paper.
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In a large bowl of a 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.
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Whisk on high speed until the whisk leaves a trail in the meringue as it goes around.
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Turn the machine off only momentarily in order to add the cornflour, then return to full speed and add the white wine vinegar and vanilla.
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Continue mixing on full speed until the meringue has reached stiff peaks.
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Dollop the meringue mixture onto the trays to form three discs 15cm (6 inches) in diameter. You may need an offset spatula to help you gently spread the meringue outwards.
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Place both baking trays into the oven and immediately reduce the oven to 100°C (200°F) fan-forced. Bake for 2 hours. Once baked, turn the oven off and allow the meringue to cool completely in the oven.
Tasty Tip: Make sure that both the mixing bowl and the 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 or the meringue will collapse. -
In a large bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form.
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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 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.
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Tasty Tip: 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 meringues 1 week ahead of time and store them in an airtight container in a dry environment until needed for assembly.
