This Nutella Pavlova Stack is made with three layers of crispy-edged, marshmallow-centred chocolate pavlova, generously layered with chocolate hazelnut cream, toasted hazelnuts, and dark chocolate. It’s a true show-stopping dessert that tastes even better than it looks. If you want a dessert that makes people stop mid-bite, this is it.
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This Pavlova stack is made using the same Swiss meringue method as my Christmas Pavlova Wreath, which means a smooth, stable meringue with no grit and no weeping. While the flavour is similar to my Giant Chocolate Meringue, this version is taken to full celebration-cake level. My family and friends have been going nuts for it, with some even saying it rivals my Toblerone Mousse, which tells you everything you need to know!
This is the kind of dessert people ask you to bring again. And again.
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Why You'll Love This Recipe
- Looks impressive, but is incredibly easy to make
- Swiss meringue gives you a smooth, stable result every time
- Perfect for birthdays, Christmas, and special dinners
- Rich chocolate hazelnut flavour, without being heavy
Recipe Ingredients
- Egg Whites – use room-temperature whites whip to more volume.
- Caster Sugar – dissolves quickly for a smooth, glossy finish and stable peaks.
- Cornflour – absorbs moisture to keep the shells crisp even in humid weather.
- Cream of Tartar – stabilises the meringue and helps maintain its structure.
- Vanilla Paste or Extract – adds flavour; I use paste for a more intensity.
- Cocoa powder - chocolate flavour without weighing down the meringue.
- Chocolate hazelnut spread - Nutella works beautifully, but any quality chocolate hazelnut spread will do. I tend to use Bon Maman.
- Hazelnuts and chocolate - for texture and crunch. Toasting the nuts brings out their golden deliciousness.
- Whipped Cream - for layering
How to Make a Nutella Pavlova Stack
- Step 1: Preheat the oven to 100℃ fan-forced. Draw either two 9-inch circles or three 8-inch circles on baking paper and place onto two baking trays, ink side down.
- Step 2: Place the egg whites, sugar, cornflour, cream of tartar, and vanilla into the bowl of a stand mixer. Set the bowl over a saucepan of gently simmering water and whisk constantly until the mixture reaches 63–65℃ and feels smooth between your fingers.
- Step 3: Transfer the bowl to the mixer and whisk on medium-high for 3–4 minutes until thick, glossy, and holding stiff peaks.
- Step 4: Sift the cocoa powder over the meringue and gently fold it through, leaving light cocoa speckles.
- Step 5: Divide the meringue evenly between the traced circles, smoothing into discs. Use a little meringue under the baking paper to secure it to the tray.
- Step 6: Bake for 1 hour and 15 minutes, then turn the oven off and allow the pavlovas to cool completely inside with the door slightly ajar.
- Step 7: Make the Nutella cream and roughly chop the toasted hazelnuts.
- Step 8: Assemble: spread Nutella cream over one pavlova disc, drizzle with melted chocolate, and sprinkle with hazelnuts. Stack the remaining discs and repeat. Finish with cream, chocolate drizzle, hazelnuts, and chocolate curls.
Watch How I make A Pavlova Stack
Hint: You can make the pavlova layers the day before and assemble on the day of serving.
Everyone is asking for the recipe!"
Substitutions & Variations
Play around with different flavour combinations -here's some of mine:
- Pistachio pavlova stack: Keep the chocolate pavlova layers but swap Nutella for pistachio paste, use pistachios, and finish with white chocolate.
- Dubai-inspired pavlova: Use the kataifi and pistachio filling from my Loaded Dubai Cookies between the layers instead of cream.
- Caramel pavlova: Fill the chocolate pavlova layers with caramel cream and my Salted Caramel Sauce. Swap hazelnuts for candied nuts.
- Heart-shaped pavlova: For a Valentine’s Day version, pipe heart shapes instead of circles. Keep the edges slightly thicker for stacking and try strawberries instead of hazelnuts.
Equipment
- Stand mixer
- 2 large baking trays
- Baking paper
- Offset spatula
Storage
Undecorated pavlova: Store in an airtight container at room temperature for up to 2 days.
Decorated pavlova: Refrigerate for up to 24 hours. The centre stays soft and gooey and is still delicious the next day (and even the day after, but it won't stay crispy).
Freezing: Not recommended.
Top Tip
No thermometer? Rub a little warm mixture between your fingers. If it feels smooth with no gritty sugar, it’s ready.
FAQ
Yes. The pavlova layers can be made the day before and stored airtight at room temperature.
Undecorated pavlova stores best in an airtight container at room temperature. Once decorated, refrigerate and serve that day -you can eat it a few days later, but it won't stay crispy.
Sugar that hasn’t dissolved fully or humid weather can cause weeping. Make sure the mixture is smooth before whisking.
Pavlova is popular in summer, but it works year-round. Swap fruit for nuts, caramel, chocolate, or pear for a cosy fall pavlova.
Nutella Pavlova Stack
Equipment
- 1 Thermometer optional
Ingredients
Chocolate Pavlova
- 200 grams Egg whites 6 XL eggs
- 400 grams Caster (super fine) sugar
- ½ teaspoon Corn flour
- ¼ teaspoon Cream of tartar
- 1 teaspoon Vanilla paste or extract
- 30 grams Cocoa powder
Nutella Cream
- 2 cups Heavy cream
- ½ cup Nutella or chosen chocolate hazelnut spread
To Decorate
- 50 grams Dark chocolate melted
- 50 grams Hazelnuts toasted
- 1 cup Chocolate curls, shards or chopped
Instructions
Chocolate Pavlova
- Preheat oven to 100℃/240℉ fan-assisted
- Draw circles onto sheets of baking paper: either 2 x 9 inch circles for a 2 stack pavlova, or 3 x 8 inch circles for a 3 stack. Turn the paper over and place onto baking trays.
- Place all ingredients except cocoa into the bowl of your stand mixer and place over a small saucepan of simmering water (this is a double boiler).
- Constantly whisk ingredients gently, for a few minutes, or until the mixture reaches 63-65 or it's not longer gritty when you rub it between your fingers.
- Transfer bowl to your stand mixer and whisk on medium-high, until the mixture is thick and glossy (3-4 minutes).
- Sift the cocoa over the meringue and gently fold it through -it's ok to leave some specks of cocoa.
- Scoop equal amount of meringue mixture onto the trays, using the traced circles as a guide (you can use a little meringue to glue the edges of the paper to your tray).
- Place in the oven. Bake for 1 hour and 15 minutes, then leave to cool completely in the oven (you can leave the door slightly ajar to help the meringue cool faster)
Nutella Cream
- In a small bowl or jug, whisk the cream and vanilla until stiff
- Add nutella and whisk until combined.
Assemble
- Spread half of the Nutella cream on one pavlova disc, then drizzle with melted chocolate and sprinkle over some of the hazelnuts. Top with the other disc or discs and repeat.
- Top with the remaining Nutella cream, drizzle with melted chocolate and sprinkle over chopped hazelnuts and chocolate curls.
Video
Nutrition
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Sandra says
This has become a family favourite.
Harvey Deane says
Delicious!! 🤤