Salted caramel pavlova
- 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