A combination of freshness provided from bursting berries with a touch of rich Nutella®, all stacked neatly on a tower of soufflé pancakes.
- 6 eggs
- 4½ tbsp caster sugar
- 90g cake flour whisked with 1 tsp baking powder
- 1 tsp baking powder
- 90ml milk
- 1/2 tsp cream of tartar
- 1kg Nutella® Foodservice Piping Bag (166996)
- Fresh raspberries and blueberries, to decorate
- Mint leaves, to decorate
- Freeze-dried raspberry, to decorate
1. Getting started
2. Making the meringue
In a stand mixer, add all of the egg whites and cream of tartar and whisk, gradually adding 3 tbsp sugar, until a thick and glossy meringue comes together.
3. Mix it
4. Fold it
Carefully add the yolk/meringue mixture to the remaining meringue and very gently fold through until just combined. Transfer mixture to a large piping bag.
5. Pipe it
6. To serve
Pipe Nutella® on 3 pancakes and very gently spread. Layer to assemble then decorate with raspberries, blueberries, mint leaves and a sprinkle of freeze-dried raspberries.
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