Hazelnut And Nutella Meringue Cake Recipe

(275 ratings)

Hazelnut and Nutella Meringue Cake
Total Time1 hours 15 mins

Whether you’re entertaining and want a show stopping dinner party dessert, or want an Easter recipe for your family get together this year, give this gorgeous hazelnut and Nutella meringue cake a go this year and you’ll discover a new family favourite.

Thanks to the Nutella and ground hazelnuts, this meringue cake has a lovely nutty flavour that’s really light in texture. Using chocolate spread like Nutella gives it a great chocolaty edge too – so it fits in with the Easter theme!

You might think whipping up a meringue is a hard feat but this Easter cake recipe is actually really easy and doesn’t take too long either – so it’s a great one to try if you’re pushed for time. Just don’t be surprised when everyone asks for seconds!



For the meringue:

  • 3 free-range egg whites
  • 175g caster sugar
  • 75g ground hazelnuts

For the filling and topping:

  • 200ml double cream
  • 6tbsp Nutella or other chocolate nut spread
  • whole hazelnuts and chocolate curls, to decorate
  • cocoa powder, to dust

You will need:

  • 2 x 18cm loose-based cake tins, oiled and lined with baking parchment


  1. Heat the oven to 150C, gas 2. Whisk the egg whites until stiff, then slowly add the sugar, 1tbsp at a time. Gently fold in the nuts then divide between the tins and put into the oven. Turn down the oven temperature immediately to 130C, gas ½, bake for 50 minutes then allow to cool in the switched-off oven. Run a flat knife around the tin then tip out onto a flat plate.
  2. Lightly whip the cream then whisk in the Nutella. Sandwich the meringues with the cream. Stick on the hazelnuts with a little of the cream.
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.