Mini Christmas Pavlova with Nutella®
Australian Pavlova is perfect for Christmas
These pavlovas are mini meringue nests named after a famous Russian ballerina originally from Australia. It is light, it is graceful and it's going to make your taste buds dance. A simple dessert enriched with a touch of Nutella® and a few soft fruits.
INGREDIENTS FOR 8 PORTIONS
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120g Nutella® – 1 heaped tsp (15g per portion)
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100g egg whites (3 egg whites)
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100g granulated sugar
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60g powdered sugar
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100g cream
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80g mixed berries
HOW TO MAKE PAVLOVAS
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STEP 1Pre-heat the fan oven to 90°C (194°F). In a bowl, whisk the egg whites until stiff. Before you finish, gradually add the granulated sugar in 3 separate stages whilst continuously whisking. When the egg whites are firm, add the powdered sugar.
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STEP 2
Line a baking tray with parchment paper, grab a pencil and draw 8 identical circles of 8 cm diameter, with a slight gap between them. Once you have finished, using a spoon, lay the whisked egg whites down into the circles you drew. Be careful not to flatten the whisked egg whites. The frame or edges of the meringues should be taller than the centre as you are going to add fruits in the middle.
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STEP 3
Bake for 2 hours on the lowest rack in the oven. Once done, turn the oven off but leave the meringues inside with the oven door closed until they have cooled. This step can also be done the day before. There is also no need to refrigerate your meringues. Next, clean the mixed berries and whip the cream with a beater. Spread the whipped cream you made on the 1st meringue, add 15g of Nutella® with a spoon and a few mixed berries. Repeat the same process with the other meringues.
