A decadent dish from Eunice Power.


Serves 8

  • 4 free range egg whites
  • 250g caster sugar
  • 2 tsp cornflour
  • 2 tsp white wine vinegar
  • A tablespoon of crushed hazelnuts


  • 300ml cream, whipped until soft peaks form when the whisk is removed
  • A tablespoon of Nutella / chocolate spread


  1. Preheat the oven to 180C/350F/Gas 4.
  2. Line a baking 2 baking sheets with baking parchment 
  3. In a bowl, whisk the egg whites until soft peaks form when the whisk is removed, then whisk in the sugar, one tablespoonful at a time, until stiff peaks form when the whisk is removed.
  4. Sprinkle the corn flour and vinegar over the egg white, and fold in lightly with a metal spoon.
  5. Spoon the meringue onto the baking parchment in eight mounds, using a dessert spoon to flatten the top or smooth the sides. Sprinkle each one with crushed hazelnut.
  6. Place into the oven and immediately reduce the heat to 120C/250F/Gas ½. Cook for an hour, then turn off the oven and leave to cool completely.
  7. Once cool, remove the meringue bases from the oven (you can keep the meringue in an airtight container for a couple of days or store in the freezer for up to one month).
  8. An hour before serving assemble the pavlovas , whip the cream then whisk in the Nutella. Divide the Nutella cream between the 8 pavlovas decorate with berries and grated chocolate, or whatever you have to hand.