Preparation time is 30minutes
Total time is 30minutes
Serve is for 16 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
16
- 300milliliter thickened cream
- 1teaspoons vanilla extract
- 2tablespoons mint leaves (to serve)
- 2 punnet raspberries
- 1 punnet blueberries
- 4packets petite pavlovas (36 pavlovas)
- 1 cup hazelnuts, toasted, chopped
- 1 cup chocolate hazelnut spread
- 1tablespoons caster sugar
Nutrition per serving
1440kJ / 344Cal
1440 Kilojoules or 344 Calories
17% of daily energy intake*
Protein
3.3grams
Fat
18.8grams
Carbs
39.7grams
Sugars
37.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place 17 pavlovas, flat side up in a circle, on a large, flat serving platter. Put hazelnut spread into a piping bag or ziplock bag and snip the end. Pipe spread onto the rounded top of 11 pavlovas and place spread side down in a smaller circle on top of the pavlova round. Repeat with another 5 pavlovas, then 3 pavlovas and finish the tower with 1 pavlova.
Step 2 of 3
Whisk cream, sugar and vanilla extract with electric beaters until firm peaks form. Spoon cream into a piping bag or ziplock bag and cut the end. Pipe cream over the tops of all the visible pavlovas. Top with raspberries and blueberries and pipe more hazelnut spread drips where desired. Sprinkle with hazelnuts and mint leaves.
Step 3 of 3
Serve within 30 minutes of assembling.
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