Mini Pavlovas with Nutella Whipped Cream

Nothing puts me in the baking mood more than stormy weather! Hearing rain on the roof and thunder rolling by just makes me want to turn the oven on and get mixing! I basically had a baking marathon on Sunday (I made funfetti cookies, eclairs and banana pudding). Then I decided to make pavlovas since I had leftover egg whites after using the yolks for the pudding. The result? Holy moly deliciousness! I’m OBSESSED with this recipe. First of all, you can’t go wrong with Nutella. And second, pavlovas are just so fun and easy to make! Plus the taste and texture are SO good.

I used the same recipe as I did for this strawberry pavlova from a few weeks ago, but made nine small ones instead of one large pavlova. The only difference is that you pipe (or spoon) them onto a baking sheet in smaller “nests” and bake them for less time. Having made these a few times now, I’ve realized that the key to getting the crisp exterior and marshmallowy center is to leave them in the oven over night. This helps to dry them out and is especially helpful if you live in a humid area (I’m talking to you, Florida!). I made this at 8pm and after baking for an hour I turned off the oven, but kept them in there for about 12 hours until I was ready to make the whipped cream. Okay, and now that we are talking about the whipped cream, get ready to drool. I made a standard whipped cream with heavy whipping cream (duh), sugar and pure vanilla extract. Once stiff peaks formed I gently folded in the Nutella. You could mix it completely, but I like the marbled look that you get when it’s only partially incorporated.  The best part is when you bite into it and get a thick swirl of Nutella! Last but not least, ganache—drizzle or pipe it on, whatever your little heart desires! This fluffy, chocolatey goodness is pretty hard to beat!

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Mini Pavlovas with Nutella Whipped Cream

This crisp, yet marshmallowy pavlovas are topped with Nutella whipped cream and chocolate ganache for a fluffy, decadent treat! 

Course Dessert

Servings 9 mini pavlovas

Author Jamie Kamber

Ingredients

For the Pavlova

• 4 large egg whites room temperature
• 1 cup sugar
• 1 tsp. pure vanilla extract
• 1/2 tsp. hazelnut extract
• 1 tsp. corn starch
• 1/2 tsp. cream of tartar

For the Nutella Whipped Cream

• 1 cup heavy whipping cream cold
• 2 Tbsp sugar
• 1/2 tsp. pure vanilla extract
• 1/3 cup Nutella room temperature

For the Ganache

• 1/4 cup heavy whipping cream
• 1/4 cup semi-sweet chocolate chips

Instructions

For the Mini Pavlovas

1. Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. 

2. In the bowl of a standing mixer fitted with the whisk attachment or a handheld mixer, beat egg whites until soft peaks form (about 5 minutes). Add half of the sugar and beat for 30 seconds. Add remaining sugar and beat on high speed until stiff glossy peaks form (about 2 more minutes). Add vanilla extract and beat for one more minute. Use a rubber spatula to fold in the corn starch and cream of tartar. 

3. Transfer to a piping bag fitted with desired attachment and pipe onto the prepared baking sheet (make a circle then circle around the sides a couple of times to make a nest). Place in the preheated oven, and turn the temperature down to 200F. Bake for about 45 minutes, until the pavlova is firm and dry. Turn the oven off, but keep the pavlova inside of it to cool.

For the Ganache:

1. Meanwhile, make the ganache. Place chocolate chips in a heat-proof bowl at set aside.  

2. Heat heavy whipping cream in a small sauce pan over medium heat. When it starts to boil, our over the chocolate chips and let sit for 5 minutes. 

3. Stir the chocolate mixture until smooth. Set aside to cool. 

For the Nutella Whipped Cream

1. Chill the metal bowl and whisk attachment for a standing mixer in the freezer for 5 – 15 minutes. 

2. Remove and add heavy whipping cream, sugar and vanilla. Whip on medium-high speed until stiff peaks form.

3. Use a rubber spatula to gently fold in the Nutella. I don't like to mix it completely because I like the marbled look. Use a piping bag or spoon to fill the pavlovas. Drizzle with cooled ganache (it helps to use a piping bag). Enjoy immediately.