Double Chocolate Pavlova with Nutella Cream

5 from 3 votes

Double Chocolate Pavlova with Nutella Cream

Double Chocolate Pavlova with Nutella Cream is crispy on the outside & chewy in the middle. Filled with Nutella cream & chocolate sauce it's Pavlova heaven! Decorate with your favourite chocolates or leave as is for an impressive, make ahead dessert!

Course Dessert, Treat

Cuisine American, British, International

Keyword double chocolate pavlova, Maltesers, Nutella, pavlova

Prep Time 15

Cook Time 1

Cooling/Drying 12

Total Time 1 15

Servings servings

Calories 347kcal

Author Jo Allison

Equipment

Ingredients

Chocolate Meringue Base

4 large egg whites
pinch of salt
200 g caster sugar
1 teaspoon vinegar or lemon juice I used apple cider vinegar
1.5 tablespoon coco/cacao powder

Nutella Cream

250 ml whipping or double cream
2 tablespoon Nutella

Chocolate Sauce

50 ml whipping or double cream
60 g milk chocolate (chopped) or chocolate chips
small box of Maltesers to decorate feel free to use any other chocolates

Metric - US Customary

Instructions

Chocolate Meringue Base

All ingredients should be at room temperature.
Preheat the oven to 180°C/350F/Gas Mark 4.
To make chocolate meringue base whisk egg whites with salt until you reach stiff peaks.
Gradually start adding the sugar (tablespoon at a time) whisking constantly. You should get thick and shiny meringue.
Add vinegar or lemon juice and whisk some more.
Last but not least add sieved coco powder and gently fold it into meringue with silicone spatula.
Prepare your baking tray by lining it with greaseproof paper and drawing a circle (roughly 21cm/8inches in diameter). Spoon your meringue mixture onto it and smooth it out.
Put your meringue in the oven and immediately lower temperature to 150°C/300F/Gas Mark 2. Bake for 1hr, turn the oven off and let it cool for few hours or even overnight.

Nutella Cream

Both cream and Nutella should be chilled. Whip them together until you get thick but soft cream. Be careful not to overbeat your mixture but also not to leave it too runny.

Chocolate Sauce

Put cream in a small saucepan and bring almost to boil.
Take it off the heat and add chopped chocolate/ chocolate chips.
Mix gently until you get smooth chocolatey sauce.
Set it aside to cool and thicken a bit.

Assembly

Place your chocolate meringue base on a plater. Fill it with Nutella cream and pour your thickened chocolate sauce over in any way you please. Finish off with as many Maltesers as you want!
Enjoy!

Notes

Nutritional information is approximate, per serving and should be treated as guideline only.
It's best to let your meringue cool down in the oven for a few hours or preferably overnight.

HELPFUL TIPS:

Make sure that all the ingredients used to make the meringue base are at room temperature!
To ensure that your egg whites play ball and beat up to stiff peak consistency, make sure that all the equipment you are using is squeaky clean as any leftover residual grease in a bowl or on your whisk might prevent that from happening!
Do not add sugar until the egg whites have had a good start and you can see stiff peaks forming. That's when you gradually start adding sugar a spoonful at a time and keep mixing until you get to stiff and glossy peaks consistency!
You know your meringue is good when it's crisp on the outside and dense and chewy on the inside. Addition of vinegar or lemon juice should help to achieve this result.
Be careful when beating/whipping the cream! It is so easy to overbeat double cream and make Nutella butter. Only seconds can make huge difference between lovely thick cream and butter so keep your eyes peeled!

STORING:

Best consumed as soon as assembled however it can be stored in the fridge for up to 3 days! The meringue consistency will get slightly chewier, the longer it's stored.

Nutrition