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Recipe: Tasty Nutella Pavlova

Nutella Pavlova. 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. Portate un tocco di Australia nel vostro Natale. Summer is finally here and this is 'the' dessert to vow your guests on dinner parties, lunches and get togethers.

Nutella Pavlova The pavlova is as fun to say as it is to make. You see, making a pavlova is an event. Hvad er nu det, tænker du måske? You can have Nutella Pavlova using 8 ingredients and 13 steps. Here is how you cook that.

Ingredients of Nutella Pavlova

  1. You need 4 of egg whites.
  2. Prepare 1 tsp of cream of tartar, vinegar or lemon juice.
  3. You need 1 1/4 cup of white sugar.
  4. You need 1/2 cup of Nutella or other brand chocolate hazelnut spread.
  5. Prepare 1/2 cup of heavy/double cream.
  6. You need 1/2 cup of creme fraiche.
  7. You need 1 tbsp of confectioner's sugar.
  8. You need 1 1/2 cup of fresh raspberries.

Det hjælper også lidt på en kedelig omgang restemad, at man ved, der er pavlova til dessert. Ador reteta de mini Pavlova cu Nutella si fructe. In primul rand pentru ca-mi place foarte mult combinatia de bezea cu frisca si fructe si pentru ca sunt. Nutella® est une marque déposée de Ferrero.

Nutella Pavlova instructions

  1. 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..
  2. 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).
  3. 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.
  4. Put the Nutella in a mictowaveable jug and heat on full power for 20 seconds. This is to make it runny, but not warm..
  5. 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..
  6. 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..
  7. Spoon the rest of the mix in big mounds around middle..
  8. 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.).
  9. 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..
  10. Remove the meringue to a serving dish..
  11. 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..
  12. Spoon cream mixture into the middle of the pavlova..
  13. 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. Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers.

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