Mini Pavlova is an easy and delicious dessert of fluffy meringue topped with Nutella, chocolate, and hazelnut whipped cream. It's an impressive dessert that is sure to impress your family or guests!
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❤️ Why this recipe works
- Adding creamy and delicious Nutella brings an unexpected twist to this classic pavlova dessert.
- The hazelnut chocolate spread enhances the almond flavor of the meringue, perfectly balancing out the whipped cream filling.
- Plus, Nutella also adds a delightful richness to the experience that isn’t found in regular pavlova - making it irresistible!
- Mini pavlovas are an elegant dessert with a gorgeous presentation yet they are easy to prepare.
🥘Ingredients
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Pavlova Ingredients
- egg whites
- white sugar
- vanilla extract
Nutella topping
- heavy whipping cream
- Nutella
- unsalted hazelnuts
- bittersweet chocolate bar
🥘 Equipment
- baking sheet
- Parchment Paper
- silicone baking mat either parchment or silicone baking mat will do.
- Stand Mixer either a stand mixer or handheld mixer can be used.
- Hand Mixer
- large piping bag with a round tip
- Saute Pan, 5 quart
- microwave
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make Pavlova
- Preheat the oven to 250°F/121°C and line a baking sheet with parchment paper or a silicone mat.
- Using a handheld or stand mixer, with the whisk attached, 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 in the preheated oven or until they are firm and dry but not brown.
- Turn off the oven and leave the pavlovas to cool inside-- about 1-2 hours. Set aside while making the topping.
For the Toppings
- In a small frying 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 and allow 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 with the whisk attachment on medium speed until light and fluffy. Add ½ cup of Nutella and mix just until combined.
- Heat the remaining ½ cup of Nutella in a small bowl in the microwave until smooth and pourable.
- Coat the top of each Pavlova with Nutella-flavored whipped cream. Next, add the melted Nutella and chopped hazelnuts.
- Finish the pavlova with shaved chocolate on top and serve immediately.
How to store, reheat, and freeze
Storing - The Pavlovas can be stored in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator. Make sure that you store them not filled with the cream.
Freezing - The pavlovas can also be frozen for up to 3 months. Allow them to cool completely and store them in a covered airtight container or freezer-safe bag. Before serving, let them thaw overnight in the refrigerator and then fill them with the cream just before serving.
💭 Expert Tips
Expert Tip: You will want to whip your egg whites until stiff peaks form. This helps your pavlova set up.
📋 Frequently Asked Questions
A meringue is a simple mixture of egg whites and sugar that is whipped until stiff peaks form. A pavlova is made with the same ingredients plus cream, which gives it its soft marshmallow-like texture.
No, you should not leave the Pavlova in the oven overnight. The pavlova is done when it is firm and dry but not brown. Once it has cooled for about 1-2 hours, it can be stored in an airtight container.
Pavlova is best served cold and topped with whipped cream, melted Nutella or chocolate sauce, chopped hazelnuts, and a sprinkle of shaved chocolate.
🧾 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Try adding other nuts, like almonds or walnuts.
- You could also add a splash of vanilla extract to the whipped cream topping for an extra flavor boost.
- Top the pavlova with fresh berries such as raspberries and blueberries, or you could even use a fruit compote.
- If you are not a fan of Nutella you could also use cookie butter.
🥗 Serving Suggestions
- Start off a delicious meal with your family with this Oven Baked Chicken Thighs recipe. They are simple, moist, and easy to make.
- One of my favorite side dishes to serve with this meal is Crispy Oven Roasted Potatoes. They are toasted to perfection and pair so well with most meals.
- Want to serve something green with your dinner? This Roasted Broccoli with Garlic is a great side dish to serve with your meal.
🍽 Similar recipes
- Nutella Brownie Trifle is a chocolate lover's dream! It's a show-stopping dessert that can be easily made in individual trifle bowls, or one large bowl to serve a crowd.
- Nutella is pretty easy to make at home and it's a lot cheaper, too!
- These Air Fryer Bananas are the perfect way to take your banana splits up a notch. But, you could also top these with a drizzle of Nutella for an even sweeter treat.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Mini Nutella Pavlova Recipe
Equipment
Ingredients
Instructions
- Preheat the oven to 250°F/121°C and line a baking sheet with parchment paper or a silicone mat.
- Using a handheld or stand mixer, with the whisk attached, 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 in the preheated oven or until they are firm and dry but not brown.
- Turn off the oven and leave the pavlovas to cool inside-- about 1-2 hours. Set aside while making the topping
- In a small frying 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 and allow 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 with the whisk attachment on medium speed until light and fluffy. Add ½ cup of Nutella and mix just until combined.
- Heat the remaining ½ cup of Nutella in a small bowl in the microwave until smooth and pourable.
- Coat the top of each Pavlova with the Nutella-flavored whipped cream. Next, add the melted Nutella and chopped hazelnuts.
- Finish the pavlova with shaved chocolate on top and serve immediately.
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