by: Kate McMillan
Cook Time
4 hours
Prep Time
15 minutes
Yield
10-12 Servings
Total Time
4 hours
Prep Time
15 minutes
Yield
10-12 Servings
summary
Chocolaty, creamy, tangy and sweet—this stunning little dessert has it all, not to mention a beautiful presentation that’s easy to pull off. Enjoy!
ingredients
- 1¼ cups superfine sugar
- ½ cup powdered sugar
- 6 egg whites
- Pinch kosher salt
- Pinch cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ¼ cup cocoa powder
- ¼ cup roasted pistachios, chopped
- 2–3 cups mixed berries
- 2 tablespoons sugar
- 1½ cups heavy whipping cream, chilled
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup Nutella
directions
- Heat oven to 235 F. Prepare 2 baking sheets with a piece of parchment paper on each.
- Mix sugars and set aside. In the very clean bowl of a stand mixer fitted with the whisk attachment, combine egg whites, salt and cream of tartar. Start on low and gradually increase speed to high once you see a nice froth begin to form, about 2 minutes. Continue beating on high until you have nice firm peeks; begin adding sugars a heaping tablespoon at a time.
- Once all sugars have been added, continue to beat for 6–8 minutes until stiff and shiny. Add vanilla and vinegar and beat for 1 more minute. Turn off mixer and remove bowl from stand. Rub mixture between your fingers and make sure you cannot feel any small granules of sugar. If any granules can be felt, continue mixing until smooth.
- Sprinkle half of the cocoa powder over the top of the meringue in the bowl and stir to create streaks. Do not overstir. Repeat with remaining cocoa powder. Do not overmix as you want to create a marble-pattern with swirls.
- Use two spoons to gather a mound of meringue and place it on the parchment-lined baking sheet; about 10–12 pavlovas. With the back of a spoon, create a little bowl in the center of each pavlova. Sprinkle with chopped pistachios, saving some to top pavlova before serving. Note: You can prevent parchment from moving by placing a bit of meringue under the parchment corners.
- Bake pavlovas for about 1 hour 30 minutes. (You want to be able to pick up a pavlova without it crushing or sticking to the parchment.) Turn off oven and let pavlovas cool in the oven with the door slightly ajar.
- Place berries in a bowl and stir in sugar. Let sit 20–30 minutes, stirring occasionally to soften berries.
- In chilled bowl of stand mixer, combine whipping cream, powdered sugar and vanilla. Start on low and increase speed to medium high until cream forms soft peaks. Set aside.
- To serve, place a dollop of Nutella in each pavlova, top with whipped cream and berries. Finish with a sprinkle of chopped pistachios.
