Chocolate Pavlova with Nutella and Strawberries

• Gluten free

• Produce

  • 1 Punnet of strawberries

• Refrigerated

  • 4 Egg whites

• Condiments

  • 1/4 cup Nutella

• Baking & Spices

  • 1 cup Caster sugar
  • 3 tsp Cocoa powder
  • 3 tsp Cornflour

• Oils & Vinegars

  • 1 tsp White vinegar

• Dairy

  • 250 ml Thickened cream

Found on loveswah.com

Ingredients

• 4 egg whites (room temp)
• 1 cup caster sugar
• 3 tsp cornflour
• 1 tsp white vinegar
• 3 tsp cocoa powder
• 250ml thickened cream
• ¼ cup Nutella (or more if you want, no judgement)
• 1 punnet of strawberries

Directions

• Preheat oven to 150°C and line 2 baking trays with parchment paper.
• Using an electric mixer, beat egg-whites until soft peaks form.
• Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
• Add the cornflour, vinegar and cocoa powder and fold through.
• Spoon mixture into 2 18-20cm circles. Using a palette knife, shape into a circle with high sides.
• Place in the oven, reduce the heat to 120°C and cook for 45 minutes.
• Then turn the oven off and allow the meringues to completely cool in the oven (at least an hour).
• Using an electric mixer, beat cream until soft peaks form.
• Gently transfer first layer of pavlova to a cake stand. Spread half the cream over the top, followed by half of the Nutella (microwave it for 10 seconds to help make runny).
• Chop half of the strawberries into a rough dice and sprinkle on top.
• Carefully put on the second layer of pavlova and repeat the cream and Nutella process. Garnish the top with halved strawberries.
• To serve, a dusting of icing sugar.