Line a baking sheet with parchment paper or a silicone baking mat.
MAKE MINI PAVLOVA:
Using a handheld or stand mixer, whip the egg whites on medium-high speed. Add the granulated sugar gradually and then allow the mixture to 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 AND COOL:
Bake for 90 minutes, or until they are firm and dry but not brown.
Turn off the oven and leave the pavlovas to cool inside-- about 1-2 hours.
TOAST HAZELNUTS:
In a small frying pan over medium heat, toast the hazelnuts for 2-3 minutes, stirring often. They should start to smell fragrant but make sure not to let them burn!
Remove from heat and allow to cool completely, and then roughly chop them. Set the chopped nuts aside until ready to use.
MAKE NUTELLA CREAM:
Once the hazelnuts are cool, beat the heavy cream with a handheld or stand mixer on medium speed until light and fluffy.
Add ½ cup of Nutella and mix just until combined.
Heat the remaining ½ cup of Nutella in a small bowl in the microwave until smooth and pourable.
TO FINISH:
Add the melted Nutella into the small well of each pavlova. Then, top each with the Nutella-flavored whipped cream. Next, chopped hazelnuts.
Finish the pavlova with shaved chocolate on top and serve immediately.
Notes
You can also garnish pavlova with raspberries or chopped strawberries.