Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, nutella pavlova. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Pavlova is a meringue-based cake named after a famous Russian ballerina, although it's originally from Australia. It is light, it is graceful and it's going to make your taste buds dance. A simple dessert enriched with some Nutella and a few soft fruits.
Nutella Pavlova is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Nutella Pavlova is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have nutella pavlova using 8 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Nutella Pavlova:
- Get egg whites
- Get cream of tartar, vinegar or lemon juice
- Prepare white sugar
- Take Nutella or other brand chocolate hazelnut spread
- Take heavy/double cream
- Prepare creme fraiche
- Make ready confectioner's sugar
- Get fresh raspberries
I grew up baking with my mom and she also passed down her addiction to chocolate. When I'm not baking, I love spending time with my husband & dog, relaxing by the beach, and traveling. Beat the heavy cream until stiff peaks form, being careful not to overbeat or curdle the cream. Fold in the nutella until smooth.
Instructions to make Nutella Pavlova:
- In a stand mixer with a very clean bowl and a whisk attachment, beat the egg whites at a medium high speed (7 out of 10) until they are at soft peaks.
- Add the sugar while it is beating, one spoonful at a time, allowing each spoonful to be thoroughly beaten in (30 seconds to a minute)
- Once the last spoon of sugar is added, turn the speed up to its highest setting (10), and whisk for 10 minutes, or until the meringue is stiff, fluffy, shiny and smooth
- Put the Nutella in a mictowaveable jug and heat on full power for 20 seconds. This is to make it runny, but not warm.
- Pour the Nutella down the side of the bowl, not on top of the meringue. Use a metal spoon to gently fold it into the meringue, until it has a marbled appearance.
- Spoon a quarter of the mix onto a baking tray lined with greaseproof baking paper. Flatten it down a little, this will be the middle if the pavlova.
- Spoon the rest of the mix in big mounds around middle.
- Bake for 30 minutes at 100 C, then turn down the oven to its lowest temperature and cook for 30 minutes more (My oven has to have the door left ajar for the last 30 minutes, as I can't get the temperature low enough.)
- Turn the oven off, and leave the meringue inside the oven, with the doir ajar for at least an hour, or until it has cooled completely.
- Remove the meringue to a serving dish.
- In a large bowl, whisk the cream with the confectioner's sugar until whipped, then fold in the creme fraiche until well blended and there are no lumps.
- Spoon cream mixture into the middle of the pavlova.
- Pile the raspberries on top of the cream.
Spoon on top of the cooled pavlova and spread so it covers the whole thing. Chop the Snickers bars into rustic chunks; Spread the delicious Nutella cream over the top of the Pavlova and scatter the Snickers pieces over the top, creating height toward the centre. A wonderful recipe for Nutella, Almond and Strawberry Pavlova. Welcome to the official USA website of Nutella®. The best Hazelnut spread in the world!
So that’s going to wrap it up with this exceptional food nutella pavlova recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
