Chocolate Hazelnut Pavlova Wreath
Chocolate Hazelnut Pavlova Wreath
Embark on a delightful culinary adventure with this Chocolate Hazelnut Pavlova Wreath, a regal dessert that captures the spirit of Australian celebrations. Pavlova, a meringue-based masterpiece, rose to prominence in Australia and New Zealand in the mid-20th century, often debated as a national icon. This decadent variation elevates the classic by infusing crunchy meringue with rich cocoa powder, forming a stunning wreath shape that’s as visually appealing as it is delicious. The crisp, marshmallowy texture of the pavlova contrasts beautifully with the luscious chocolate whipped cream filling and the satisfying crunch of toasted hazelnuts. Perfect for holiday gatherings or any special occasion, this festive pavlova offers a taste of Australiana with a sophisticated chocolate and hazelnut twist. Whip up this showstopper and impress your guests with a true dessert icon, reimagined for modern palates. Making pavlova is an experience, a dance of precise measurements and patient baking, yielding a dessert that is both ethereal and intensely satisfying.
- Preparation time
- 35 min
- Cooking time
- 1 hr 15 min
- Total time
- 1 hr 50 min
- Servings
- 8
Instructions
Meringue
- 1Preheat your oven to 150°C (130°C fan/300°F/Gas Mark 2). Line a baking sheet with parchment paper and draw a 20-22cm (8-9 inch) circle on it. You can use a plate as a guide.
- 2In a very clean bowl, whisk the egg whites with an electric mixer on medium speed until stiff peaks form. Ensure the bowl and whisk are free from any grease.
- 3Gradually add the caster sugar, one tablespoon at a time, beating well after each addition until the meringue is stiff and glossy. Test by rubbing a little between your fingers; it should feel smooth, not gritty.
- 4Gently fold in the cornflour, white vinegar, vanilla extract, and cocoa powder using a large metal spoon or spatula. Be careful not to overmix and deflate the meringue.
- 5Spoon the meringue onto the parchment paper, shaping it into a wreath by building up the sides slightly. You can create a slight well in the centre, or just maintain an even thickness throughout the wreath.
- 6Place the pavlova in the preheated oven. Immediately reduce the oven temperature to 120°C (100°C fan/250°F/Gas Mark ½).
- 7Bake for 1 hour and 15 minutes, or until the pavlova is crisp on the outside and sounds hollow when tapped. It should be a pale cream colour. Avoid opening the oven door during baking.
- 8Once baked, turn off the oven, leave the door ajar (you can wedge it with a wooden spoon), and let the pavlova cool completely inside the oven. This prevents cracking.
Filling and Assembly
- 1Once the pavlova is completely cool, melt the dark chocolate gently. You can do this in a heatproof bowl set over a saucepan of simmering water (bain-marie), or in the microwave in 30-second bursts, stirring in between.
- 2In a chilled bowl, whip the cold whipping cream with an electric mixer until soft peaks form. Don't over-whip.
- 3Drizzle the melted chocolate into the whipped cream and gently fold it through to create a marbled effect. You want streaks of chocolate, not a uniform colour.
- 4Carefully place the cooled pavlova wreath onto your serving plate. If it has cracked slightly, don't worry; the filling will hide it.
- 5Spoon the chocolate whipped cream into the centre of the pavlova wreath and over the top, filling the well and gently cascading down the sides.
- 6Scatter the toasted, chopped hazelnuts generously over the chocolate cream.
- 7Dust lightly with icing sugar, if desired, for an extra touch of sweetness and visual appeal.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 4 g
- Fat
- 26 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 4 g |
| Fat | 26 g |
| Carbs | 45 g |
Tips
- Ensure all equipment used for whipping egg whites is immaculately clean and free of any grease for best results.
- Cooling the pavlova in a switched-off oven with the door ajar is crucial to prevent abrupt temperature changes and cracking.
- Assemble the pavlova just before serving to maintain the crispness of the meringue and prevent it from becoming soggy.
