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A 3 layered Nutella Pavlova Stack, filled with nutella cream, toasted hazelnuts and dark chocolate.
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5 from 2 votes

Nutella Pavlova Stack

A simple, show-stopping Nutella Pavlova Stack made with layers of chocolate pavlova, chocolate hazelnut cream, toasted hazelnuts and dark chocolate. Perfect for birthdays, Christmas, or any time you want to celebrate with a delicious dessert.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Cooling2 hours
Course: Dessert
Cuisine: Australian
Servings: 12
Calories: 486kcal

Equipment

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.

Nutrition

Calories: 486kcal | Carbohydrates: 53g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 48mg | Potassium: 328mg | Fiber: 4g | Sugar: 46g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg