If you're a kiwi you obviously know what this is (which by the way DID ACTUALLY ORIGINATE FROM NEW ZEALAND, Australia).
Anyhoo, the only time I ever have pavlova is sadly at Christmas time. That and I'm not entirely a big meringue fan. The texture weirds me out a little bit. Is it soft? Is it crunchy? Is it sticky? Is it crumbly? I don't know.
But in saying that, you DEFINITELY want to try this nutella pavlova recipe. In fact it should be illegal not to. Get my drift? ;)
Chocolate Nutella & Strawberry Pavlova Recipe
Ingredients
- 6 egg whites at room temperature
- 1 cup of caster sugar
- 3 tsp cocoa powder
- 300ml cream
- 1/2 cup Nutella
- 1 punnet of strawberries
Instructions
- Heat oven to 150°C
- Put some baking paper on two baking trays.
- Beat the egg whites until they form soft peaks using an electric beater.
- Slowly add 2 tablespoons of the sugar at a time, while beating on high. (make sure that the sugar has all dissolved in before adding the next lot).
- Add the cocoa and fold through with a spatula.
- Then spoon the mixture evenly onto the tray in a circle.
- Place tray in the oven for 1 to 1 1/2 hours or until golden and crisp.
- Leave to cool in the oven after cooked for 45 minutes for the best results.
- Beat cream with an electric mixer until fluffy.
- Pull meringue out of oven and transfer bottom layer onto a cake stand or plate.
- Spread half of the whipped cream over the bottom layer.
- On top of the cream add half of the nutella spread (to make runny, pop it in the microwave for 10 - 15 seconds).
- Chop strawberries and sprinkle on top.
- Repeat with second layer.
- And to finish, add a sprinkle of icing sugar with a sieve.
xo Elise
P.S - easy vanilla & berry chia pudding
Image via Love Swah
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