Ferrero Rocher Meringue with Nutella Whipped Cream
This Ferrero Rocher meringue dessert is a celebration in every bite. Crisp, airy meringue hides little bursts of chocolate and nutty goodness, while light Nutella whipped cream adds creamy richness.
Topped with roasted hazelnuts, it’s a dessert that looks impressive but is surprisingly approachable. Perfect for festive occasions, dinner parties, or any moment that calls for something indulgent.
Ferrero Rocher meringue with Nutella whipped cream
This Ferrero Rocher meringue extravaganza is pure indulgence. The meringue is crunchy on the outside, soft and marshmallowy inside, with tiny nuggets of crushed Ferrero Rocher. Yes, in the meringue itself. It is layered with Nutella whipped cream and a sprinkling of roasted hazelnuts. It’s not perfect, but has plenty of rustic charm.
And the taste? With chocolate, hazelnut, and cream all in one decadent bite, what do you think?
Tips for the perfect meringue
Meringues can be a little dramatic and have the reputation for being tricky. One wrong move and they’ll let you know about it. However, with a little patience, you’ll be rewarded with a showstopper dessert that looks impressive yet is surprisingly simple to make.
Here are a few things I always keep in mind:
Start by whisking the egg whites until they form stiff peaks before even thinking about sugar. If you get impatient here, your meringue won’t stand tall. When you do add sugar, go slowly. Painfully slowly, even. I like to spoon it in one tablespoon at a time, giving it at least half a minute to dissolve before the next.
You’ll know it’s ready when the mixture turns glossy and thick. If you’re unsure, taste a little: if it’s grainy, keep whisking. I also like to add a tiny stabiliser: vinegar, lemon juice, or cream of tartar all work beautifully. A pinch of cornflour isn’t essential, but it does help keep the meringue from weeping later.
And then comes the hardest part: waiting. Once baked, let the meringue cool inside the oven until it’s completely cold. Overnight is ideal (though it does test my willpower). It might feel like a long process, but trust me, that patience pays off with a crisp shell and soft, marshmallowy middle.
What is Ferrero Rocher?
Ferrero Rocher are Italian chocolate and hazelnut confections: a whole roasted hazelnut wrapped in a wafer shell, filled with hazelnut cream, coated in milk chocolate, and rolled in chopped hazelnuts. They’re instantly recognisable in their gold wrappers and are popular worldwide, especially as gifts around Christmas.
In this recipe, frozen Ferrero Rocher are blitzed into crumbs and folded into the meringue mixture before baking, giving a subtle chocolate–hazelnut flavour throughout. You’ll also add one whole Ferrero Rocher on top as decoration for a little extra glamour.
Nutella whipped cream
The filling is made by folding Nutella into freshly whipped cream. I’ve used this combo many times, such as in my Nutella kladdkak, and it creates a result that is light, fluffy, and chocolatey without being too sweet.
Spread most of the Nutella cream between the two meringue layers, then use the rest for the topping. Sprinkle roasted hazelnuts over the top for crunch, and add a Ferrero Rocher chocolate in the centre to finish. Oh, and leaving a few streaks of Nutella left in the cream look attractive when sliced, so there’s no need to over-mix.
Lighter and alternative versions
If you love meringue but want to cut down on sugar, you might like my maple syrup meringue recipe. It’s naturally sweetened and gives a slightly softer, chewier finish. While it won’t be as glossy or crisp as a traditional meringue, it’s a good option if you’re trying to avoid refined sugar.
For a lighter version of this Ferrero Rocher meringue, you can swap the full-fat cream for reduced-fat whipping cream or even a dairy-free cream alternative. Coconut cream is a particularly good substitute, as it whips up well and adds a subtle flavour that pairs nicely with chocolate and hazelnut.
And for a vegan take, aquafaba (the liquid from a can of chickpeas) is an excellent replacement for egg whites. When whipped, it behaves almost exactly the same as egg whites and can be stabilised with a little vinegar or lemon juice. Use dairy-free chocolate spread in place of Nutella and a plant-based cream for the filling, and you’ll have a dessert that keeps all the indulgence but fits a vegan lifestyle.
Serving and storage
This Ferrero Rocher meringue is the kind of dessert that instantly steals the show. With 10-12 good-sized portions, it’s perfect for special occasions like Christmas, birthdays, or dinner parties. And it’s also simple enough to make when you just want a treat that feels a little more indulgent.
Because the meringue layers can be baked ahead, it’s a great make-ahead option. Make the meringue shells a day or two in advance. Store them in an airtight container in a cool, dry place (not the fridge) until you’re ready to put everything together. Then, all you need to do is assemble it with the Nutella cream before serving. That way, you’ll have the perfect balance of crisp shell, soft centre, and fluffy cream when it’s time to serve.
Once assembled, the meringue is best enjoyed the same day. The whipped cream will gradually soften the layers, so the outside loses its crunch if left too long. If you do have leftovers, store them in the fridge and eat within a day or so. For the best texture, try to keep the meringue and cream separate until close to serving time.
Ferrero Rocher Meringue with Nutella Whipped Cream
Ingredients
Meringue:
- 5 egg whites (small-medium)
- 225g (1 cup) sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 4 Ferrero Rocher (extra for decoration)
Filling:
- 250ml (1 cup) whipping cream (see note 1)
- 160g (½ cup) Nutella
- Roasted chopped hazelnuts (optional)
Instructions
Meringue:
- Place the four Ferrero Rocher chocolates in the freezer until nice and hard.
- Heat the oven to 140ºC (285ºF). Line a large flat baking tray with greaseproof paper and draw two identical circles of around 18cm each.
- In a large bowl (or using a food processor) whisk the eggs until stiff peaks form.
- While the meringues are mixing, blitz up the four frozen Ferrero Rocher chocolates in a blender until they are crumbs. Set to one side.
- Slowly add the sugar to the eggs, one tablespoon at a time. Allow time for each tablespoon to become fully incorporated (dissolved) before adding the next one. When all of the sugar has been added, your eggs should be beautifully glossy.
- Add the cornflour and white wine vinegar and continue to whisk just for a short while (until everything is incorporated).
- Finally, very gently fold in the Ferrero Rocher, just until it is mixed in (be careful not to knock all of the air out of the eggs).
- Divide the mixture equally between the two circles on your prepared tray smoothing out to the edges of the circles, making them as equals and level as possible (so that they will bake evenly).
- Bake for 50 minutes then turn the oven off. Leave the meringues inside until they are completely cold (if you can, overnight is best).
Filling:
- Whisk the whipped cream until stiff peaks form.
- Carefully fold in the Nutella until well mixed (it doesn't need to be perfect - a few streaks look very pretty).
- Slather three quarters of the cream mixture over one of the meringues (flat side). Place the other meringue on top. Spread the remaining cream on top.
- For decoration, I sprinkled some roasted hazelnuts and a whole Ferrero Rocher
Notes
- Whipping cream in Sweden is 40% fat. For readers in the USA, the equivalent would be heavy cream or heavy whipping cream. It is not the ready made whipped cream you buy in cans (but that would work at a pinch).
