Chocolate hazelnut pavlova has a crisp chocolate meringue shell, a soft center and a topping of whipped cream and toasted nuts. Assemble close to serving to keep the shell from softening.
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Recipe at a Glance
- Yield: 8 servings
- Preparation: 25 minutes
- Cooking: 75 minutes
- Resting and chilling: Cool in switched-off oven at least 1 hour
Table of Contents
Ingredients
Meringue
| Ingredient and amount |
|---|
| 4 large egg whites, at room temperature |
| 220 g fine granulated sugar |
| 1 teaspoon cornstarch |
| 1 teaspoon white vinegar |
| 15 g cocoa powder, sifted |
Topping
| Ingredient and amount |
|---|
| 300 ml cold heavy cream |
| 1 tablespoon powdered sugar |
| 60 g toasted hazelnuts, roughly chopped |
| 30 g dark chocolate curls |
Before You Start
Gradual sugar addition gives a more stable meringue; avoid adding cocoa until the meringue is fully whipped.
Directions
1. Prepare
Heat oven to 140°C (285°F). Draw a 20 cm circle on parchment and turn it over on a baking sheet. Use a clean grease-free mixing bowl.
2. Make meringue
Beat egg whites to soft peaks. Add sugar one tablespoon at a time, beating until glossy stiff peaks and the sugar feels dissolved. Fold in cornstarch, vinegar and cocoa gently.
3. Shape
Spoon into the circle, making higher sides and a shallow center. Smooth without compressing the mixture.
4. Bake and cool
Reduce oven to 120°C (250°F). Bake 70–80 minutes until the shell is dry. Turn off oven and cool inside with the door slightly ajar for at least 1 hour.
5. Top
Whip cream with powdered sugar to soft peaks. Spoon onto the cool meringue and add hazelnuts and chocolate curls just before serving.
Cook’s Tips
- Gradual sugar addition gives a more stable meringue; avoid adding cocoa until the meringue is fully whipped.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Store unfilled meringue airtight in a dry place up to 1 day. Refrigerate topped leftovers and eat within 24 hours; the shell softens after assembly.
Frequently Asked Questions
Can I make it in humid weather?
Humidity makes meringue soften faster. Keep it airtight and assemble at the last moment.
Are cracks a problem?
Small cracks are normal for pavlova and can be covered by the cream.