Nutella Pavlova
Nutella Pavlova

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, nutella pavlova. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Nutella Pavlova is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Nutella Pavlova is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. 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:
  1. Get egg whites
  2. Prepare cream of tartar, vinegar or lemon juice
  3. Take white sugar
  4. Get Nutella or other brand chocolate hazelnut spread
  5. Prepare heavy/double cream
  6. Prepare creme fraiche
  7. Make ready confectioner's sugar
  8. Prepare fresh raspberries
Instructions to make Nutella Pavlova:
  1. 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.
  2. 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)
  3. 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
  4. Put the Nutella in a mictowaveable jug and heat on full power for 20 seconds. This is to make it runny, but not warm.
  5. 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.
  6. 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.
  7. Spoon the rest of the mix in big mounds around middle.
  8. 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.)
  9. 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.
  10. Remove the meringue to a serving dish.
  11. 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.
  12. Spoon cream mixture into the middle of the pavlova.
  13. Pile the raspberries on top of the cream.

So that’s going to wrap this up for this special food nutella pavlova recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!