Salted caramel pavlova

by | Aug 21, 2014

INGREDIENTS

  • 5 egg whites
  • 200g light brown sugar
  • 500ml double cream
  • handful fresh fruit to top (we used strawberries)
  • one jar of Halen Mon Salted Caramel Sauce
  • optional edible flowers

This decadent summer pudding is saved from being sickly sweet by the clean flavour of sea salt cutting through. Try it with plenty of fruit for some added freshness. We have swapped the normal choice of caster sugar for brown to give it a gorgeous golden colour.

Preheat the oven to 160 degrees. Line two baking trays with greaseproof paper.

Whisk the egg whites using an electric whisk.

Add the brown sugar gradually when the egg whites are nice and airy.

Divide the mixture into two, and make a circle on each tray.

Bake for an hour or until the pavlova is lovely and firm.

Whilst the pavlova cools, whip the cream.

Spread the cream on the bottom of one circle, and the caramel sauce on the other. Sandwich together and top with fresh fruit and flowers. Enjoy immediately.

 

Photograph: Jen Rich

Any orders placed between 20th Dec – 4th Jan will be despatched on 4th Jan 2021. Read More.

beach

Stay in touch

We put a lot of time and care into our newsletters, and want them to be something you look forward to opening rather than deleting.

Expect original recipes from brilliant chefs, links to interesting and delicious things, and of course, plenty of beautiful pictures of the Salty Isle. It's a flicker of Ynys Môn in your inbox, around once a month.

We know you get a lot of emails and we promise not to go overboard. You can unsubscribe at any time.

0
Your basket