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Chewy pavlova with caramel and Nutella fudge sauce
Chewy pavlova with caramel and Nutella fudge sauce
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Prep Time:
85 minutes
Cook Time:
160 minutes
Total Time:
245 minutes
Indulgent pavlova tower with caramel, Nutella sauce, and chocolate eggs.
Ingredients:
  • 8 egg whites (see notes)
  • 430.00 gm caster sugar
  • 1.25 gm cream of tartar
  • 2.50 gm cornflour
  • 1 tsp white vinegar
  • 2.50 gm Dutch-processed cocoa, plus extra to serve
  • 600ml thickened cream
  • 187.50 ml caramel spread
  • 20 mini chocolate Easter eggs, to decorate
  • 1/2 x 200g block milk chocolate
  • 75.00 gm Nutella
  • 83.33 gm thickened cream
Instructions:
  • Preheat your oven to 120°C/100°C fan-forced and grease 2 large baking trays. Trace a 20cm round onto 2 sheets of baking paper and place them marked-side down on the trays.
  • In a large bowl, use an electric mixer to beat half of the egg whites, half of the sugar, and half of the cream of tartar for 8 to 10 minutes until sugar dissolves. Add half of the cornstarch and half of the vinegar, and beat for 10 seconds until combined.
  • Transfer half of the meringue into a piping bag with a 1cm plain nozzle. Pipe two layers of meringue onto one prepared tray in a spiral pattern following the round guide. Repeat with the remaining meringue and tray. Sprinkle evenly with half of the cocoa. Bake for 1-1 1/4 hours until meringue is lightly firm. Turn off the oven, leave the door slightly open, and let the meringues cool inside for 20 minutes before removing them.
  • Preheat the oven and proceed with the remaining egg white, sugar, cream of tartar, cornstarch, vinegar, and cocoa.
  • To make Nutella Fudge Sauce: Combine chocolate, Nutella, and cream in a heatproof bowl over simmering water. Stir continuously for 5-6 minutes until the mixture is melted and smooth. Let it rest for 10 minutes, then transfer to a bowl. Chill in the refrigerator for 30 minutes until cool.
  • Beat cream with an electric mixer until just-firm peaks form. Smooth the caramel in a bowl. Spread 1 meringue disc on a serving plate. Add 1/4 of the cream. Drizzle with 1/3 of the fudge sauce and 1/3 of the caramel. Repeat layering with remaining meringue discs, cream, fudge sauce, and caramel, ending with a meringue disc and cream layer. Sprinkle with cocoa powder and decorate with Easter eggs. Serve as directed in notes.

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