This Mini Pavlova with Nutella Whipped Cream recipe is an elegant and decadent dessert that’s easy to make and so pretty to look at!
– Granulated sugar – $0.23 – Vanilla extract – $0.80 – Whipping cream – $2.34 – Nutella – $1.66 – Hazelnuts – $4.58 – Egg whites – $0.20 – Chocolate – $1.97
PER SERVING COST: $1.39
RECIPE COST: $11.06
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
Preheat the oven to 250 degrees F. Whip the egg whites on medium-high speed. Add the granulated sugar gradually and then whip until stiff peaks form.
Transfer the mixture to a piping bag and pipe 4” circles on the lined baking sheet, making sure that it is thick enough to support toppings once cooked.
Bake for 90 minutes. Turn off the oven and leave the pavlovas to cool inside– about 1-2 hours. Meanwhile, toast hazelnuts and make the Nutella cream.
Add the melted Nutella into the small well of each pavlova. Then, top each with the Nutella-flavored whipped cream. Next, chopped hazelnuts.