Hazelnut Pavlova cake with strawberries is the ultimate summer dessert. Sweet meringue shell is topped with Nutella layer & fresh strawberries!
Guys, this hazelnut Pavlova cake …. I don’t know where to start. The flavors, the crispy-on-the outside-yet-soft-on-the-inside meringue shell with crunchy hazelnuts …. It definitely is heaven in your mouth.
This sweet white meringue base that melts in your mouth can be literally topped with anything you like: lemon curd, whipped cream, chocolate mousse …. And of course fruits! My favorites are berries of any kind. Figs, kiwis, and cherries go also well with Pavlova dessert.
The tartness of some fruits balances the sweetness of the meringue and they go so well together. To make it a bit different I added hazelnuts to the base and instead of using fresh cream to top this popular summer dessert I simply mixed sour cream with a few spoonfuls of Nutella.
Now Pavlova cake is a great summer treat but you need to bake it before you can enjoy it. However, if you don’t want to be baking at all during summer you might like these easy no bake desserts:
How to make Pavlova cake with strawberries
For the meringue you start off by whisking the egg whites with a pinch of salt. When fluffy and soft peaks form, it’s time to start adding sugar, 1 spoon at a time while mixing. If you have a stand mixer it’s time to use it! You are after white and glossy look and stiff texture. You shouldn’t feel any sugar crystals in between your fingers. The texture should be smooth.
Tip: Bake the meringue base a day (or two) ahead. This way it will have time to cool down completely. If it is not cooled properly, your toppings (i.e. whipped cream or my Nutella sour cream) start melting and this will turn your homemade Pavlova cake into a mess. Now it will still taste delish just presentation-wise it will not look its best.
You know that the Pavlova cake shell is ready when you knock on it and it’s hard.
Assemble the cake right before serving. Pavlova cake doesn’t hold well for a long period after it has been assembled. The shell will soften pretty quick (especially with the Nutella sour cream topping and fresh fruits).
The Nutella sour cream layer can’t be easier to make. As I have mentioned you just combine these two and you are done.
As for the fruits I highly recommend patting them dry with a few paper kitchen towels after you have washed them. Just to get rid of any excess water.
You might think that making Pavlova cake is time consuming but the truth is you only need about 15 minutes to make it. After that, you just throw it in the oven and wait until it’s done. Yes, it takes about 1 hour and 20 minutes but you can be doing other things during this time which is great, isn’t it?
By the way, Pavlova cake is Australia’s most popular summer dessert. Is it yours as well?
Want to see how to make Hazelnut Pavlova Cake? Watch the video!
Hazelnut Pavlova Cake with Strawberries
For Meringue Base:
For Nutella Mousse:
- 3 tablespoons Nutella Spread
- 1 cup Sour Cream (250 ml)
- 2 tbsp powdered sugar (optional)
- In a bowl, whip the egg whites with a pinch of salt until fluffy. With your mixer running, gradually add sugar (about a tablespoon at a time) Mix until the whites are smooth and glossy (This will take about 6 minutes).
- Now gently stir in the vinegar and roughly chopped hazelnuts.
- Transfer the meringue onto a baking tray lined with baking parchment paper. Spread the mixture evenly around to form a circle.
- Bake at 210°F/100°C for 1 hour and 20 minutes or until the meringue is hard on the outside.
- Let it cool down completely before topping with Nutella mousse and fruits. To make Nutella mousse, simply combine Nutella and sour cream until smooth.
- Assemble the cake right before serving.