I made this delicious pavlova using my basic recipe for the pavlova base but instead of my usual topping of fresh berries and kiwifruit I used a rich and creamy caramel topping with sticky toffee-like shards of salted caramel… such a delicious mouthful of taste and flavour.
Cut the pav into little wedges for that satisfying burst of luscious sweetness in a small package… it is such a sweet dish and small is best but you can always come back for more…
- 6 egg whites (at room temperature)
- 2 cups caster sugar
- 2 tablespoons corn flour
- 1 tablespoon malt vinegar
- 1 teaspoon vanilla extract
- salted caramel (as below)
- topping (as below)
Pre heat the oven to 180°C.
Beat the egg whites in a clean bowl with a mixer or hand held electric beater until stiff.
While beating gradually add the sugar just one spoon at a time. This process of adding the sugar should take about 10 minutes, start off adding the sugar very slowly for the first cup and then the second cup may be added a little faster.
Stop beating when all the sugar is added.
Sprinkle over the cornflour, vinegar and vanilla extract. Slowly mix in but be careful not to overbeat, just a slow whiz for a couple of seconds should do it.
Spoon the mixture onto a baking sheet lined with baking paper and fashion into any shape you want. I like a plate-sized, flat-ish pavlova with lots of surface area so that there’s lots of crunch and it cuts into nice wedges… but any shape is good.
Pop the pavlova in the oven which has been preheated to 180°C and immediately turn the oven to 130°C and bake for 1 hour. Then turn off the oven and allow the pavlova to cool completely in the oven. Don’t open the oven. Cooling may take several hours or you could leave it to cool in the oven overnight. Traditionally, I love to make my pavlova on Christmas Eve.
Lift off the paper onto a serving plate, add topping and lastly, salted caramel.
This recipe works just as well if you make a half quantity, just use half of all the ingredients and use the same baking method.
Make up to 3 days before you want to serve and store on a plate, cover with tin foil and leave it at room temperature on the bench or in the pantry.
Select your serving plate and draw an outline of it on the baking paper, invert the paper and spoon your mixture to sit within this outline. It will be sure to fit the plate.
Add your topping no more than 3 hours before you are ready to serve otherwise it might become soggy…
Store leftover pavlova in the fridge, it might become soggy but is a delicious treat to have with ice cream the next day when your guests have gone.
Other toppings can be used… try strawberries and raspberries with whipped cream, fruit and whipped yoghurt, ambrosia, lemon curd and whipped cream, rhubarb and custard- the options are endless so a great idea is to use whatever fruit is in season and enjoy experimenting.
- 400g can caramelised sweetened condensed milk
- 300ml cream, whipped
To make the topping, mix the caramelised condensed milk with 3Tbsp of the whipped cream. Stir until smooth.
Spread over the pavlova then spread over the remaining whipped cream
Sprinkle with shards of salted caramel.
- 2 cups sugar
- ½ cup water
- 2 tablespoons flaky sea salt
To make the salted caramel, place sugar and water into a saucepan and gently heat. Swirl the pan around to melt the sugar. When all melted and the liquid is clear, increase the heat and boil until golden brown.
Be sure to watch carefully as it changes colour and remove from the heat immediately when it reaches golden brown.
Do not stir as the sugar will crystalise into a fudge type consistency, but just carefully swirl the mixture around.
It will burn easily so keep an eye on it!
When the correct golden syrup colour is reached, pour it out onto a silicon baking sheet placed in a large roasting dish and spread this hot mixture out carefully to a thin layer.
Sprinkle with sea salt flakes and allow to set to a hard toffee.
When cold, smash or break into chunky shards.
The caramel can be made 3 days in advance and stored in an airtight container.