You’ll need (makes 10):
4 egg whites
1 tsp vanilla extract
10g white wine vinegar
2 dl full fat cream
1 tbsp sugar
3 tbsp hazelnut powder or chopped hazelnuts
Preheat the oven to 130°C/260°F and cover a baking sheet with parchment paper.
In a clean bowl, whip egg whites and salt to soft peaks. While whipping, slowly add sugar and keep mixing until you have stiff, glossy peaks.
Gently fold vanilla, vinegar and cornstarch through the egg whites.
Add Nutella to a small bowl and melt in the microwave until runny. Shortly swirl Nutella into the batter.
Using an ice scoop, scoop blobs of the batter onto the baking sheet. With the back of a spoon, make a well in the middle (you’ll use this well to fill them up)
Bake the pavlovas for 35 to 40 minutes, or until the outside has turned crispy and light brown.
Whip cream with a tablespoon of sugar to yoghurt-like thickness. Spread cream over the pavlova’s, spoon with Nutella and sprinkle some chopped hazelnuts or hazelnut powder on top. Serve immediately.