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.
Course: Dessert
Cuisine: Australian, German, New Zealand
Keyword: How to make Pavlova Cake, Strawberry Pavlova Cake
Nutrition Facts
Hazelnut Pavlova Cake with Strawberries
Amount per Serving
Calories
285
% Daily Value*
Fat
16
g
25
%
Saturated Fat
9
g
56
%
Cholesterol
19
mg
6
%
Sodium
55
mg
2
%
Potassium
179
mg
5
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
30
g
33
%
Protein
3
g
6
%
Vitamin A
240
IU
5
%
Vitamin C
0.7
mg
1
%
Calcium
68
mg
7
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube