Gluten Free Chocolate Hazelnut Pavlova Recipe

by Carol Kicinski on January 28, 2016

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Gluten Free Chocolate Hazelnut Pavlova Recipe

For months, I kept getting emails from one of the employees of Simply Gluten Free Magazine with little hints and sweet suggestions that I make some chocolate hazelnut desserts.

Finally, I gave in and decided to give a chocolate hazelnut spin to one of my all-time favorite (and super versatile) gluten free desserts – Gluten Free Chocolate Hazelnut Pavlova Recipe.

May I just say, YUM! Rich, chocolatey, decadent, and yet somehow light all at the same time. The meringue base is crispy on the outside, marshmallowy on the inside, and deeply chocolatey. The sweet, soft cream layer is flavored with gluten free chocolate hazelnut spread and the whole thing is topped off with a grating of even more chocolate and some crunchy goodness from chopped hazelnuts.

This is a simple dessert to prepare – it takes a little bit of time to bake the base, but there is nothing too difficult. And yet, I can guarantee that the people you serve this luscious treat to will be very, very impressed!

Recipe Notes: Eggs are easier to separate when cold but the egg whites whip best when at room temperature. Separate your eggs and let the whites sit out for about 15 minutes for best results. I like to use Wholesome! organic sugar in this dessert but for a refined sugar free version, you can use an equal amount of Wholesome! coconut palm sugar. Make sure your chocolate hazelnut spread is gluten free, as not all of them are.


Gluten Free Chocolate Hazelnut Pavlova Recipe


3 large egg whites
¾ cup Wholesome! organic sugar
1 tablespoon corn or tapioca starch
1 teaspoon balsamic or red wine vinegar
2 teaspoons pure vanilla extract
6 tablespoons unsweetened cocoa powder
1 cup gluten free chocolate hazelnut spread
2 cups heavy cream
1 ounce dark chocolate, grated
¼ cup hazelnuts, roughly chopped


Preheat oven to 275 degrees. Line a baking sheet with parchment paper.

Beat the egg whites on high speed until foamy. Gradually add the sugar and continue to beat until stiff, glossy peaks form. Turn off the mixer; add the corn starch, vinegar, and vanilla then beat into the egg whites, scraping the sides of the bowl if necessary. Sift the cocoa powder into the egg whites and fold in with a rubber spatula until the mixture is no longer streaky. Dump the mixture onto the prepared baking sheet and, using the back of a large spoon, push the mixture into a circle about 8 inches in diameter with a well in the center. Bake for 1 hour or until the outside is crispy, turn off the heat and let sit in the oven for another hour. Remove from the oven and let cool completely.

Place the chocolate hazelnut spread in a microwave safe bowl and microwave for about 10 seconds or until it is softened. Whip the cream until soft peaks form. Stir ¼ of the whipped cream into the chocolate hazelnut spread and then fold that mixture gently into the cream.

Place the meringue on a serving plate; fill the well in the center with the whipped cream, garnish with grated chocolate and chopped hazelnuts.


This Gluten Free Chocolate Hazelnut Pavlova Recipe serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 2 comments… read them below or add one }

Lauren January 29, 2016 at 8:57 am

Woah I cannot wait to make/eat this! How delicious this sounds :)


Brenda Nolan March 1, 2018 at 3:21 pm

Sounds wonderful, I will make it in the next few days and if it turns out as good as it sounds I will serve it at a dinner party I’m hosting on March 13.


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