Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, nutella pavlova. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Nutella Pavlova is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Nutella Pavlova is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook nutella pavlova using 8 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Nutella Pavlova:
- Take 4 egg whites
- Prepare 1 tsp cream of tartar, vinegar or lemon juice
- Take 1 1/4 cup white sugar
- Get 1/2 cup Nutella or other brand chocolate hazelnut spread
- Get 1/2 cup heavy/double cream
- Get 1/2 cup creme fraiche
- Make ready 1 tbsp confectioner's sugar
- Make ready 1 1/2 cup fresh raspberries
Steps 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.
So that’s going to wrap this up with this special food nutella pavlova recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
