Salted Caramel Pavlova

Sunday 30 December 2018

I wanted to create something a big special to share on here for New Years Eve.  I had rather a lot of egg whites in the refrigerator from when I had made our Egg Nog for Christmas.
It only made sense to do something with them. 

I toyed a bit with the idea of doing a Lemon & Blueberry Meringue Roulade . . .  but then I decided not to go that route.  
My husband is not overly fond of lemon and since he will be eating the majority of it, then I thought I best make something he would enjoy! 

I did see a chocolate pavlova that looked really tasty. He is also not a huge fan of chocolate desserts.  
I know!  How can anyone not like lemon or chocolate desserts??? Its not quite human!

That's when I decided to make him a Salted Caramel Pavlova. You can't beat a Pavlova. People think that they are difficult to make.
Really they are quite simple. We love them.

With a simple billowing marshmallow-like base  . . . .I love the crisp layer on the outside.

When you break down into it you are met with a cloud of soft sweetness. Just like a cloud.

Filled with rich softly whipped double cream.  I do add a bit of vanilla bean paste, but it is perfectly delicious on its own without any additions.
There will be pleny of sweet on the outside, not to mention in the meringue base.

Over that I drizzled some melted dark chocolate.  I used a really good quality one with a high cocoa solids content.
Its often very nice to have something not so sweet as a contrast to what is essentially a very sweet dessert . . . so the cream is not sweetened and the chocolate is not either.

No worries however, as the salted caramel drizzle more than makes up for any lack of sweetness on their parts.  
Had I used sweetened cream and chocolate, it might have been too much!  Yes, there CAN be such a thing as too much sweetness.

The final addition was a sprinkling of candied flaked almonds.  If you have never made these, you are bound to be surprised as just how very easy they are to create! 
I always thought they would be quite complicated, but then I had to make them for a salad at a luncheon at the manor once upon a time.  Easy peasy.

You just dump some flaked almonds and sugar into a skillet. You then cook them over medium heat until the almonds toast and the  sugar melts and begins to coat them in a sugary praline.  
Dumped onto a sheet of baking paper and torn apart with a fork, they were the perfect finishing touch!!

This turned out absolutely flipping gorgeous if I don't say so myself!  Just try not to burn them.

It was beautiful to look at  . . . . 

And the textures and flavours were spot on! 

Sweet, creamy, crisp, unctuously magnificent  . . .  moreish . . .  delectable  . . . well deserving of being served for New Years Eve! 

Yield: 6 - 8

Salted Caramel Pavlova

prep time: 25 minscook time: 1 hourtotal time: 1 hours and 25 mins
A simple dessert that everyone loves with a soft billowing marshmallow meringue base, topped with a whipped cream filling and drizzled with salted caramel and dark chocolate.  Scrumptious.


4 large free range egg whites
190g caster sugar (1 cup, fine granulated sugar)
1 tsp cornflour (cornstarch)
1 tsp white vinegar

For the salted caramel sauce:
200g soft light brown sugar (1 cup packed)
115 ml single cream (1/2 cup half and half)
4 TBS butter
1 TBS vanilla extract
1 1/2 tsp fleur de sel

For the almonds:
1 1/2 ounces flaked almonds (1/4 cup)
2 TBS caster sugar
You will also need:
50g dark chocolate, melted (2 ounces)
300ml double cream (1 1/3 cups)


Make the meringue first. Preheat the oven to 130*C/260*F/ gas mark 1/2.  Trace out a 7 inch
circle on a sheet of baking paper.  Place the baking paper on top of a
baking sheet.  Set aside.

Place the egg whites into a clean,
grease free, glass or metal bowl.  Beat with an electric mixer until
soft peaks form.  Add half of the sugar and continue to beat until the
egg whites are stiff and glossy.  Slowly beat in the remaining sugar
(reserving 1 TBS) until it is all amalgamated.  Stir the cornflour and
remaining sugar together and beat that in along with the vinegar,
beating it for about a minute.  Spoon the meringue mixture out onto the
baking paper, spreading it with a metal spoon to fill the circle and
scooping it somewhat hollow in the centre, creating a raised edge all

Place into the heated oven and bake for about 1 hour,
until crisp on the outside and mallow like on the inside.  Set aside to
cool on the baking tray.  Once completely cooled, carefully peel off the
 baking paper and set the meringue onto a plate.
 the meringue is baking make your sugared almonds and caramel sauce.  To
 make the almonds, place  the almonds into a skillet along with the
sugar. (Have a sheet of
baking paper ready and waiting on the counter.)  Cook and stir over
medium high heat until the sugar melts and begins to coat the almonds,
some 2 to 3 minutes.  Take care not to burn the sugar.  Remove from the
heat immediately and pour the almonds out onto the baking paper,
spreading them out as much as you can.  Allow to cool completely.

To make the caramel  sauce, whisk the brown sugar, cream and butter together in a heavy bottomed
saucepan over medium low heat.  Whisk constantly for about six minutes,
until the sugar and butter have melted and the mixture has thickened
somewhat.  Whisk in the vanilla and salt. Set aside.
Break your chocolate up and melt according to package directions in the microwave. Keep warm.

 the cream until it forms soft dollops. Pile it into the centre of your
meringue base.  Drizzle with the cold caramel sauce and melted
chocolate.  Break the almonds over top and serve.

Created using The Recipes Generator

Not only was this delicious but it was really very simple to make!  Seriously simple really!  If you look at each step individually, and then just bring them together at the end, you will find this is a real doddle.  Simple ingredients, simple methods  . . .  put together in a most delicious way!  Happy New Year!  

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  1. I wish that I'd read this earlier as I've also made a pavlova, but have the more traditional topping of kiwi fruit, strawberry and passionfruit. I'd loved to have tried this topping. Maybe I'll have to make another one. :-)

    1. There is always the next time Marie! Happy New Year! xo

  2. It looks like a NewYear! Have a GREAT one..I've never sugared almonds..must try!

    1. Happy New Year Monique! Sugared Almonds are so easy to make and take just minutes. They add a lovely touch to a lot of dessert. Truth be told I could quite happily munch on them all on their own! You have been warned! LOL xo

  3. You had me with the title of this post. I printed it before I even read it! Pavlova and salted caramel. What is not to love?!

    Happy New Year, Marie! Maybe on my next trip to England I'll make it farther north and we can have tea and eat Thomas Fudge's flapjacks together! (Or pavlova!)

  4. Delicious. I made a roulade and topped with the salted caramel sauce and sugared almonds. Thankyou for the receipes.

    1. Sounds fabulous! I am pleased it was enjoyed. Thanks so much for taking the time to leave your feedback! xo

  5. Instead if the almonds, I topped mine with chunks of soft toffee and a packet of maltesers. It was yummy and went down a storm x

    1. Oh my, that does sound delicious Patricia! You can't beat maltesers and soft toffee! Sounds really lush! Thanks for sharing! xoxo

  6. Oh Marie, how could you! ;-) Salted Caramel Pavlova!! We’re all snowed in, I don’t have any almonds and this is calling my name. This looks awesome. First day I can get out I’m off to the store.
    Hugs, Claire

    1. I hope that you enjoy it Claire! Hugs, and Merry Christmas! xoxo

  7. Can I assemble the cream toppings once it is cooled at home and keep it refridgated until the dinner party or is it best to assemble with cream and toppings right before serving?

    1. You can make all the toppings and the meringue ahead of time and keep refrigerated, but I would not assemble this too far ahead. I think it is best to assemble with the cream and toppings just prior to serving so that everything is at its best!

  8. Oh my, this looks delish! I've always wanted to try a pavlova and now I definitely will. Thanks for sharing!

  9. The caramel sauce is absolutely divine. Once it is coo it is pretty thick. Would you recommend heating it very lightly so it is more pourable or just swirl as is?


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