Hazelnut Pavlova Cake with Strawberries
Hazelnut Pavlova cake with strawberries is the ultimate summer dessert. Sweet meringue shell is topped with Nutella layer & fresh strawberries.
Servings: 6
Ingredients
For Meringue Base:
- 2 Egg Whites
- A Pinch of Salt
- 1 teaspoon White Wine Vinegar
- ½ cup Superfine Sugar (Caster Sugar) (50 grams)
- ¼ cup Hazelnuts , chopped (50 grams)
For Nutella Mousse:
- 3 tablespoons Nutella Spread
- 1 cup Sour Cream (250 ml)
Fresh Strawberries:
- 2 tbsp powdered sugar (optional)
Instructions
- 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.
Nutrition
Calories: 285 kcal (14%), Carbohydrates: 32 g (11%), Protein: 3 g (6%), Fat: 16 g (25%), Saturated Fat: 9 g (56%), Cholesterol: 19 mg (6%), Sodium: 55 mg (2%), Potassium: 179 mg (5%), Fiber: 1 g (4%), Sugar: 30 g (33%), Vitamin A: 240 IU (5%), Vitamin C: 0.7 mg (1%), Calcium: 68 mg (7%), Iron: 1.1 mg (6%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
