This gorgeous Double Chocolate Pavlova with Nutella Cream & Maltesers was one of many chocolate treats on our table during Easter. This one was specifically requested by the hubby who adores this dessert and I’m right there with him. Fully assembled it looks rather pretty so it is perfect for those special occasions and is most certainly extremely rich but light at the same time.
As with any pavlova, I would highly recommend baking the base in advance as best meringues need time to bake and cool slowly. With little pre-planning, once you’ve got the base, all the rest is child’s play. 🙂
Couple of tips I would like to give you when it comes to pavlova and cream filling itself would be:
- You know your meringue is good when it’s crisp on the outside and dense and chewy on the inside. Addition of vinegar should help to achieve this result.
- Be careful when beating/whipping the cream! It is so easy to overbeat double cream and make Nutella butter. 😉 Only seconds can make huge difference between lovely thick cream and butter so keep your eyes peeled! 🙂
Once assembled keep in the fridge and enjoy responsibly. 🙂
Recipe inspiration by Moje Wypieki
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I’m linking this Double Chocolate Pavlova With Nutella Cream & Maltesers with the following pages:
CookOnceEatTwice hosted by Corina at Searching for Spice
CookBlogShare hosted by Kirsty at Hijacked by Twins
Brilliant Blog Posts by Vicki at Honest Mum
We Should Cocoa by Choclette at Tin and Thyme