For the cake Amount
Egg whites3
Caster sugar¾ cup
Hazelnut meal½ cup
Thickened cream600ml
Icing sugar mixture2 tablespoons
Store-bought chocolate fudge sauce¼ cup
Punnet raspberries, halved125g
Punnet blueberries125g
Finely grated dark chocolate2 tablespoons
Ferrero Rocher2
Ferrero RondNoir2

Ferrero Collection Choc Hazelnut Pavlova Stacks ~ step by step

  1. Preheat oven to 120°C fan-forced. Line 3 oven trays with baking paper.
  2. Put egg whites in a large bowl and whisk on medium speed with an electric hand beater for 2 minutes or until firm peaks form. Add caster sugar, 1 tablespoon at a time, beating until all the sugar has been incorporated, then beat for a further 4 minutes or until the mixture is thick and sugar has dissolved. Gently fold in hazelnut meal.
  3. Spoon meringue mixture into a piping bag, fitted with a 1cm nozzle. Pipe 18 disc shapes onto prepared trays 7cm wide, about 3cm apart. ( If you like, you can mark these circles on the baking paper sheets then line the oven trays with the marked baking paper, ink side down.) Bake for 1 hour.
  4. Put cream into a large bowl. Add sugar. Beat with electric hand beaters until soft peaks form. Gently fold through chocolate sauce to create a marbled effect.
  5. Put one disc onto a serving plate. Spread 1 heaped tablespoon of cream on top. Scatter with raspberries and blueberries. Top with a second disc, 1 heaped tablespoon cream, more raspberries and blueberries, top with a third disc and 1 heaped tablespoon cream. Repeat to make 6 stacks.
  6. Top each stack with a Ferrero Rocher, Rond Noir or Raffaello. Top with remaining berries, then sprinkle with grated chocolate. Serve immediately.

Ferrero Collection Choc Hazelnut Pavlova Stacks
Ferrero Collection Choc Hazelnut Pavlova Stacks