Double chocolate Pavlova with Nutella and Maltesers

A double chocolate Pavlova means double the joy :). This smaller Pavlova is made with just four egg whites and features a crisp shell with a soft, marshmallow-like centre. It’s topped with Nutella cream, drizzled with chocolate sauce and finished with Maltesers. It’s also a great way to use up leftover egg whites from doughnuts or angel wings. I have to admit, this dessert is always a huge hit with children.

The meringue can be baked a day in advance and stored in a switched-off oven or an airtight container. On the day of serving, decorate it about 2 hours beforehand and keep it refrigerated until ready to serve.

Ingredients for the chocolate Pavlova:

• 4 egg whites (from large eggs)
• a pinch of salt
• 200 g caster sugar
• 1 teaspoon vinegar or lemon juice
• 1½ tablespoons cocoa powder

All ingredients should be at room temperature.

Place the egg whites and salt into the bowl of a stand mixer and whisk until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously. Continue whisking until all the sugar has dissolved. Rub a little of the mixture between your fingers to check – it should feel completely smooth. The finished meringue should be thick, glossy and hold its shape. Add the vinegar or lemon juice and whisk briefly. Fold in the sifted cocoa powder gently using a spatula.

Draw a circle approximately 21 cm in diameter on a sheet of baking parchment. Spread the meringue mixture within the circle and shape into a round nest.

Place into an oven preheated to 180°C, then immediately reduce the temperature to 150°C. Bake for approximately 1 hour, or slightly longer if needed. The Pavlova should be crisp on the outside. It may crack and sink slightly in the centre as it cools, creating the perfect space for the filling. The inside should remain soft and marshmallow-like. Leave to cool completely in the switched-off oven with the door closed, preferably for several hours or overnight.

Ingredients for the nutella cream:

• 250 ml double cream
• 2 tablespoons Nutella

All ingredients should be well chilled.

Place both ingredients into the bowl of a stand mixer and whip until thick and stable. The cream should hold its shape and not run off the meringue.

Ingredients for the chocolate sauce:

• 50 ml double cream
• 60 g milk chocolate, finely chopped

Place the cream in a small saucepan and heat until almost boiling. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy. If any lumps remain, pass the sauce through a fine sieve. Allow to cool and thicken, preferably in the refrigerator.

To finish:

• 2 small packets of Maltesers or similar chocolate-coated malt balls

Transfer the cooled Pavlova to a serving platter. Spread the Nutella cream generously over the top. Drizzle with the thickened chocolate sauce. Scatter over the Maltesers. Serve immediately.

Enjoy!