Nutella Pavlova Recipe

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Nutella Pavlova Recipe

Nutella Pavlova

Nutella Pavlova. Geef je kerstfeest een vleugje Australië. Pavlova is een cake op basis van merengue, genoemd naar een beroemde Russische ballerina, hoewel hij oorspronkelijk uit. I made this a double decker pavlova purely to have an excuse to fit more Nutella, strawberries and Here we have the first layer of the chocolate pavlova, covered in a generous layer of whipped cream. – Lila füge: Havas Dóra Ha két dolgot kellene mondanunk, amiből sosem elég, az a Nutella® és a pavlova. You see, making a pavlova is an event. It is not difficult if you follow instructions well; but, like all good things in life, it does take some time. To cook Nutella Pavlova you need 8 ingredients and 13 steps quickly.

The ingredients needed to make Nutella Pavlova:

4 of egg whites
1 tsp of cream of tartar, vinegar or lemon juice
1 1/4 cup of white sugar
1/2 cup of Nutella or other brand chocolate hazelnut spread
1/2 cup of heavy/double cream
1/2 cup of creme fraiche
1 tbsp of confectioner's sugar
1 1/2 cup of fresh raspberries

Steps to make Nutella Pavlova:

In a stand mixer with a very clean bowl and a whisk attachment, beat the egg whites at a medium high speed (7 out of 10) until they are at soft peaks.
Add the sugar while it is beating, one spoonful at a time, allowing each spoonful to be thoroughly beaten in (30 seconds to a minute)
Once the last spoon of sugar is added, turn the speed up to its highest setting (10), and whisk for 10 minutes, or until the meringue is stiff, fluffy, shiny and smooth
Put the Nutella in a mictowaveable jug and heat on full power for 20 seconds. This is to make it runny, but not warm.
Pour the Nutella down the side of the bowl, not on top of the meringue. Use a metal spoon to gently fold it into the meringue, until it has a marbled appearance.
Spoon a quarter of the mix onto a baking tray lined with greaseproof baking paper. Flatten it down a little, this will be the middle if the pavlova.
Spoon the rest of the mix in big mounds around middle.
Bake for 30 minutes at 100 C, then turn down the oven to its lowest temperature and cook for 30 minutes more (My oven has to have the door left ajar for the last 30 minutes, as I can't get the temperature low enough.)
Turn the oven off, and leave the meringue inside the oven, with the doir ajar for at least an hour, or until it has cooled completely.
Remove the meringue to a serving dish.
In a large bowl, whisk the cream with the confectioner's sugar until whipped, then fold in the creme fraiche until well blended and there are no lumps.
Spoon cream mixture into the middle of the pavlova.
Pile the raspberries on top of the cream.

La recette décrite ici est destinée à un usage domestique uniquement. Partager à mes amis. la recette Mini pavlova au Nutella®. When it's ready it should look crisp Deb, have you found a good pavlova recipe that incorporates nutella? Do you think it can be. A roppanós, finom pavlova, rajta a dúsan terülő, Nutella®-val a leghidegebb napot is felmelegíti.

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