Chewy pavlova with caramel and Nutella fudge sauce

Recipes / Appetiziers

Our sky-high pavlova tower is drizzled with sweet caramel, a gooey Nutella sauce and finished with chocolate eggs.

Recipe «Chewy pavlova with caramel and Nutella fudge sauce» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 2:40 minutes. To make this dish at home by prescription from the author Gomer would need: 8 egg whites, 2 cups caster sugar, 1/2 tsp cream of tartar, 1 tsp cornflour, 1 tsp white vinegar , 1 tsp Dutch-processed cocoa, plus extra to serve, 600ml thickened cream, 3/4 cup caramel spread , 20 mini chocolate Easter eggs, to decorate, 1/2 x 200g block milk chocolate, 1/4 cup Nutella, 1/3 cup thickened cream.

Ingredients:

  • 8 egg whites 
  • 2 cups caster sugar 
  • 1/2 tsp cream of tartar 
  • 1 tsp cornflour 
  • 1 tsp white vinegar 
  • 1 tsp Dutch-processed cocoa, plus extra to serve 
  • 600ml thickened cream 
  • 3/4 cup caramel spread 
  • 20 mini chocolate Easter eggs, to decorate 
  • 1/2 x 200g block milk chocolate 
  • 1/4 cup Nutella 
  • 1/3 cup thickened cream 

Instructions

  1. Preheat oven to 120°C/100°C fan-forced. Grease 2 large baking trays. Mark a 20cm round onto 2 sheets of baking paper. Place, marked-side down, on prepared trays.
  2. Using an electric mixer with a large bowl, beat 1/2 the egg whites, 1/2 the sugar and 1/2 the cream of tartar for 8 to 10 minutes or until sugar has dissolved (see notes). Add 1/2 the corn our and 1/2 the vinegar. Beat for 10 seconds or until combined.
  3. Spoon 1/2 the meringue into a piping bag fitted with a 1cm plain nozzle. Using the round as a guide, and piping in a spiral pattern, pipe 2 layers of meringue onto 1 prepared tray. Repeat with remaining meringue and tray. Dust meringues evenly with 1/2 the cocoa. Bake for 1 hour to 1 hour 15 minutes or until meringue is just firm to touch. Turn oven off. Cool in oven with door ajar for 20 minutes. Remove from oven.
  4. Reheat oven and repeat process with remaining egg white, sugar, cream of tartar, corn our, vinegar and cocoa.
  5. Make Nutella Fudge Sauce: Place chocolate, Nutella and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 to 6 minutes or until mixture is melted and smooth. Set aside for 10 minutes. Transfer to a bowl. Refrigerate for 30 minutes or until cool.
  6. Using an electric mixer, beat cream until just-firm peaks form. Place caramel in a bowl. Stir until smooth. Place 1 meringue disc on a serving plate. Top with 1/4 of the cream. Drizzle with 1/3 of the fudge sauce and 1/3 of the caramel. Continue layering with remaining meringue discs, cream, fudge sauce and caramel, finishing with a meringue disc and a layer of cream. Dust with extra cocoa and top with Easter eggs. Serve (see notes).