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I love pavlova, it’s one of my absolute favourite desserts. I always make it back home in England, but here in Korea I have never made it as my oven was too small. However, now I have the king of toaster ovens, there’s more than enough room. So I thought it was about time I had a bash at this quick and easy favourite. It turned out perfectly and now I cant see why I waited so long.  I filled my pavlova with Nutella because, let’s be honest, there aren’t enough desserts in the world that have Nutella in them.

Ingredients

300g of caster sugar

6 egg whites

1 table-spoon of cornflour

1 teaspoon of white wine vinegar

Nutella Ganache

3 large tablespoons of nutella

100g of dark chocolate

4 tablespoons of cream

1-2 cups of whipped cream for the filling

Chopped nuts

Directions

Separate your eggs (whites only) and whisk them to stiff peaks in a clean mixing bowl. I would recommend an electric whisk unless you are very strong.You need the egg whites to be as stiff as possible as they will only get softer as you beat in the sugar. An old trick is to beat them stiff enough so they are able to stay in the bowl when held upside down. Beat in the caster sugar a bit at time until it has been incorporated into the egg whites so they form soft peaks. Stir in the cornflour and vinegar to help them hold their shape and give them some extra gloss.

Line a baking tray with a piece of grease-proof paper. Draw a circle on the grease-proof paper and fill it in with a layer of the meringue. Then build up the edges by spooning or piping blobs around the outside until it forms the pavlova shape. Bake in an oven set to 150 degrees Celcius for about an hour until the meringue has set. Turn off the oven and leave the meringue inside to dry out for a few hours, ideally overnight.

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To make the ganache, melt the chocolate in a glass or metal bowl over a pan of simmering water. Stir in the cream and Nutella until it has all melted and made a thick luxurious sauce.

Pavlovas should be assembled at the last moment, so wait until you are ready to serve before adding the ganache and whipped cream. I decided to have a little chocolate surprise hiding under the cream so put a layer of my Nutella ganache on first.

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Then I topped with the whipped cream and drizzled on the rest of the Nutella ganache and sprinkled with chopped nuts. It was every bit as good as it looks.  Voilà naughty nutella pavlova.

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