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A crisp meringue nest, light as air, filled with creamy Nutella-flavored whipped cream, topped with hazelnuts and chocolate. Our Mini Pavlova is a show-stopping dessert.
Have you ever tried a mini pavlova? If not, you’re in for a real treat today. All you stay-at-home pastry chefs out there, listen up!
Sounds dreamy, right? These Individual Nutella Pavlovas are not just delightful to eat; they’re also super fun to make.
Do your little ones get excited when you talk about mini pastries? Mini pies? Mini corndogs? Ha! Something about making miniature things always seems to get them.
So make sure you get those kiddos involved in making these. It might be the easiest way to light up their day. Besides the part where they eat it anyway!
This recipe takes a classic pavlova and changes it in a couple of different ways. Not only are we making it smaller, but we’re adding in Nutella!
I know all of you Nutella super fans out there are going to be excited about this. I’m with you! But you don’t have to crave Nutella on that level to really enjoy this pavlova.
Let’s dive right in, and I’ll share all the secrets with you! Mini pavlova is fun and delicious, and I think it will stay in your recipe book for a long time to come.
Some of our other favorite dessert recipes we have on our site include: Banana Pudding Dessert Cheese Ball Recipe, Easy Soft Pistachio Cookies Recipe with Pudding Mix, and Millionaires Shortbread Recipe (Easy Caramel Bars).
WHY THIS RECIPE WORKS:
- Bite-sized Joy: Being individual pavlovas, they’re the perfect dessert size for parties. They’re also simpler and easier to make than the traditional pavlova.
- Impress Guests: Looks elegant but surprisingly easy to make. It’s always fun to see people’s faces when they see these little treats. Wide eyes and smacking lips are quite common, haha!
- Crunch and Cream: Offers a mix of crunchy meringue and soft, creamy filling. They’re like dreamy little meringue nests!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
For the Pavlova:
- Egg whites
- Granulated sugar
- Vanilla extract
For the Toppings:
- Heavy whipping cream
- Nutella
- Unsalted hazelnuts
- Chocolate (for chocolate shavings)
HOW TO MAKE MINI PAVLOVA:
For the Pavlova:
- Preheat the oven to 250°F and line a baking sheet with parchment paper or a silicone mat.
- Using a hand mixer or stand mixer with the whisk attachment, whip the egg whites on medium-high speed.
- Add the granulated sugar gradually and then allow the mixture to whip until stiff peaks form.
- Transfer the mixture to a piping bag and pipe 4” circles on the lined baking sheet, making sure that it is thick enough to support the toppings once cooked.
- Bake for 90 minutes or until they are firm and dry but not brown.
- Turn off the oven and leave the pavlovas to cool inside for about 1-2 hours.
For the Toppings:
- In a small pan over medium heat, toast the hazelnuts for 2-3 minutes, stirring often. They should start to smell fragrant, but make sure not to let them burn!
- Remove from heat onto a plate, allow them to cool completely, and then roughly chop them. Set the chopped nuts aside until ready to use.
- Once the hazelnuts are cool, beat the heavy cream with a handheld or stand mixer on medium speed until light and fluffy.
- Add ½ cup of Nutella and mix just until combined.
- Heat the remaining 1/2 cup of Nutella in a small bowl in the microwave until smooth and pourable.
- Coat the top of the pavlova with the Nutella-flavored whipped cream. Next, add the melted Nutella and chopped hazelnuts for garnish.
- Finish the pavlova with shaved chocolate on top and serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS THE TEXTURE OF PAVLOVA?
Pavlova has a crisp meringue outside and a soft, airy inside. They absolutely melt in your mouth in a creamy, dreamy sort of way.
That leaves the crunch of the hazelnuts as the last to go down.
CAN I MAKE THIS INTO A LARGE VERSION?
Absolutely! You can make a big pavlova instead of mini ones. Just adjust the baking time as needed.
HOW LONG DO THESE LAST?
In an airtight container at room temperature, they can last a couple of days, but they’re best eaten fresh.
Eventually, they will start to lose their shape and texture.
ANY ADDITIONS?
Sure thing! These mini pavlova nests are super versatile.
- Fresh berries or fresh fruit on top for a fruity touch.
- Drizzle with caramel sauce.
- Sprinkle with coconut shreds.
- Garnish with mint leaves for a fresh look.
- Top with sliced bananas and a drizzle of honey.
- Add colorful sprinkles for a festive touch.
- Crumble some white cake over the top for extra texture.
- Sprinkle with powdered sugar for a snowy effect.
- Finish with a few chocolate chips.
ANY SUBSTITUTIONS?
You got it! Be sure to take notes on your recipe card. That way you’ll remember what works best the next time you want to make them.
- Use room temperature eggs instead of cold ones for best results.
- Replace vanilla extract with almond extract for a different flavor.
- Substitute Nutella with any other chocolate spread or peanut butter!
- You can replace hazelnuts with almonds or walnuts.
HOW TO STORE:
Room temperature: Store the pavlova in an airtight container for up to 2 days. Any longer than that and they might not make it.
The cream should be kept in the fridge for up to 2 days. Try and store the different components separately.
If you have any fully assembled pavlova left, store them in the fridge for up to 2 days.
Freezer: Pavlovas can be frozen, but it’s best to add toppings just before serving. The freezing tends to change the texture of the meringue.
Freeze for up to 3 months.
DANA’S TIPS AND TRICKS:
- Make sure the mixing bowl is free from any grease or egg yolks for a perfect meringue.
- Always use fresh eggs. Fresh egg whites whip up fluffier.
- The parchment paper is your best friend. It prevents the pavlovas from sticking.
- Whip the egg whites on medium speed until soft peaks form, then gradually add sugar.
- Don’t open the oven door often. The pavlova dessert needs a steady oven temperature.
- Let the pavlovas cool in the oven with the oven door slightly open. This avoids cracks.
Mini Pavlova isn’t just a dessert; its an experience! Their light, airy meringue, and rich toppings are the perfect sweet treat for any occasion.
Whether it’s a party, a Mother’s Day celebration, or simply a day when you want to indulge a little, this mini pavlova recipe will never disappoint. Happy baking and even happier eating!
If you like this recipe, you might also like:
If you’ve tried this MINI PAVLOVA, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Homemade Mini Pavlova with Nutella Cream
Ingredients
For the Pavlova
- 4 large egg whites room temp
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the Toppings
- 1 cup raw unsalted hazelnuts
- 2 cups heavy whipping cream
- 1 cup nutella divided
- chocolate shavings for garnish, optional
Instructions
- Preheat the oven to 250°F and line a baking sheet with parchment paper or a silicone mat.
- Using a hand mixer or stand mixer with the whisk attachment, whip the egg whites on medium-high speed.4 large egg whites
- Add the granulated sugar gradually and then allow the mixture to whip until stiff peaks form. Stir in the vanilla.1 cup granulated sugar, 1 teaspoon vanilla extract
- Transfer the mixture to a piping bag and pipe 4” circles on the lined baking sheet, making sure that it is thick enough to support the toppings once cooked.
- Bake for 90 minutes or until they are firm and dry but not brown.
- Turn off the oven and leave the pavlovas to cool inside for about 1-2 hours.
- In a small pan over medium heat, toast the hazelnuts for 2-3 minutes, stirring often. They should start to smell fragrant, but make sure not to let them burn!1 cup raw unsalted hazelnuts
- Remove from heat onto a plate, allow them to cool completely, and then roughly chop them. Set the chopped nuts aside until ready to use.
- Once the hazelnuts are cool, beat the heavy cream with a handheld or stand mixer on medium speed until light and fluffy.2 cups heavy whipping cream
- Add ½ cup of Nutella and mix just until combined.1 cup nutella
- Heat the remaining 1/2 cup of Nutella in a small bowl in the microwave until smooth and pourable.
- Coat the top of the pavlova with the Nutella-flavored whipped cream. Next, add the melted Nutella and chopped hazelnuts for garnish.
- Finish the pavlova with shaved chocolate on top and serve immediately.chocolate shavings
Notes
- Make sure the mixing bowl is free from any grease or egg yolks for a perfect meringue.
- Always use fresh eggs. Fresh egg whites whip up fluffier.
- The parchment paper is your best friend. It prevents the pavlovas from sticking.
- Whip the egg whites on medium speed until soft peaks form, then gradually add sugar.
- Don’t open the oven door often. The pavlova dessert needs a steady oven temperature.
- Let the pavlovas cool in the oven with the oven door slightly open. This avoids cracks.
Nutrition
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