Easy Mini Pavlova with Nutella Cream

A mini pavlova topped with Nutella whipped cream and chopped hazelnuts on a black plate.

These easy mini Pavlova nests are crisp on the outside, marshmallowy inside, and topped with fluffy Nutella whipped cream and toasted hazelnuts. A stunning make-ahead dessert!

Course Dessert

Cuisine Australian

Keyword pavlova

Prep Time 10

Cook Time 1 30

Cool Time 2

Servings servings

Calories 805kcal

Author Jason Decker

Ingredients

For the Pavlova

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