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Hazelnut & Chocolate Dukka Pavlova

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Light, marshmallowy meringue mingles with a smooth filling of roasted hazelnuts, chocolate and Crunchy Chocolate Dukka — a divine medley of texture and flavour.

Gluten-Free

Dairy-Free

KANEL KITCHEN FAVORITE

What you'll need

FOR THE MERINGUE

  • 4 large egg whites
  • ¼ Tsp cream of tartar
  • 1¼ cups granulated sugar
  • ½ Tbsp cornstarch

FOR THE FILLING

  • 1/3 cup Nutella or chocolate hazelnut spread
  • 1¼ cups heavy cream 
  • 3 Tbsp Crunchy Chocolate Dukka
  • 4 Ferrero Rocher, chopped (optional)

Preparation

  1. Preheat the oven to 300°F and line a baking sheet with parchment paper. You can trace a circle with a dinner plate if you want a guide for the meringue. 
  2. In a large bowl, place the egg whites & cream of tartar and whisk on medium until frothy. Turn the speed up to maximum and whisk until the egg whites are white and fairly stiff.
  3. In a separate bowl, mix the sugar and cornstarch, and add the mix to the egg whites, one tablespoon at a time, whisking as you go. Continue to whisk for about 5 minutes, until there are no sugar grains remaining.
  4. When the meringue is done, spoon the mixture onto the parchment in a circle. Use a spatula to smooth round the edges so there are no holes and the meringue is smooth.
  5. Bake the meringue in the preheated oven for 1 hour and 45 minutes. Do not open the oven door to check on the meringue whilst it’s baking. When the time is up, turn off the oven and leave the meringue in the oven with the door closed for another hour. 
  6. Remove from the oven and leave to cool. 
  7. Place the Nutella in a small bowl, and add ¼ cup of the cream. Mix until combined.
  8. Whip the remaining cream then add the Nutella cream to it, folding gently together.
  9. Spoon the Nutella cream into the centre of the meringue, and spread out with a spoon to completely fill the nest. Sprinkle with the chopped Ferrero Rocher, and Crunchy Chocolate Dukka.