Pavlova with Chocolate Hazelnut Cream

  • Active Time 15m
  • Total Time 1h 10m

Serves 8


  • Meringue
  • 8 egg whites, at room temperature
  • 1 1/2 cups sugar
  • Chocolate Hazelnut Cream
  • 1 1/4 cups heavy cream, whipped
  • 1 cup ground hazelnuts
  • 4 ounces semisweet chocolate, melted and cooled
  • 1/4 cup chopped hazelnuts


FOR THE MERINGUE: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. In a large bowl, beat the egg whites until stiff but not dry. Add 1/2 cup sugar and beat until it completely dissolves. Continue beating and adding the remaining sugar until combined.

Using a spatula, shape the meringue into two 8-inch rounds on the prepared baking sheet. Make a dip in the center of one (for the bottom layer) and a peak in the center of the other (for the top layer).

Bake the meringues for 10 minutes. Reduce the heat to 225 degrees F and bake for another 45-50 minutes, until the meringues are dry and sound hollow when gently tapped. Remove from the oven and allow meringues to cool on a wire rack.

FOR THE CHOCOLATE HAZELNUT CREAM: Fold together the whipped cream, ground hazelnuts and half of the melted chocolate. Spread the bottom round of the meringue with the cream mixture and top with the remaining meringue round. Drizzle with the remaining chocolate and sprinkle with chopped hazelnuts.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2804

nutrition information per serving

451 calories; 28g total fat; 51mg cholesterol; 71mg sodium; 48g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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