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Steps to Complete
Prepare Chocolate Ganache: Heat cream just until steamy. Pour over chocolate chips in a small bowl. Let sit for 5 minutes before stirring to a smooth consistency. Set ganache aside to cool for 40 minutes or so until you're ready to assemble the pavlovas.
Prepare Pavlovas: Preheat oven to 350-degrees F. In the bowl of a stand mixer (alternately a metal mixing bowl can be used) combine the egg whites and sugar. Place over a pot of simmering water and whisk constantly until the mixture reaches 150-degrees F.
Pour the syrupy whites through a fine mesh sieve and return to the mixing bowl. Beat on medium-high speed for 10 minutes, until the bowl has cooled and the whites have reached the firm peaks stage.
1 and a 1/2 hours
Transfer the whites to a piping bag and pipe meringue circles onto a parchment lined baking sheet. Place baking sheet in the oven and reduce the temperature to 250-degrees F. Bake for 1 and a 1/2 hours. Cool for 5 minutes on baking sheet before removing to wire cooling rack to cool completely.
Prepare Nutella Whipped Cream: Using an electric mixer, beat the whipped cream on medium-high speed until it reaches the soft peaks stage, 2-3 minutes. Add Nutella and continue beating until the firm peaks stage is reached, another 2-3 minutes.
Assemble Pavlovas: Spoon or pipe Nutella whipped cream onto the center of each cooled Pavlova. Transfer cooled ganache into a piping bag and pipe over whipped cream in desired fashion. Garnish each Pavlova with Pirouline cookie crumbs. Serve immediately or store in fridge in an air-tight container for up to 3 days.