Pavlova, the Kiwi* classic. Crunchy on the outside, light & marshmallowy on the inside. It was created in honor of the Russian ballerina Anna Pavlova when she was touring New Zealand in the 1920s.
*Straight from Wikipedia “The dessert is believed to have been created in honour of the dancer either during or after one of her tours to New Zealand & Australia in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.”
The combination of pavlova, whipped cream, tart raspberries & salted caramel is quite delicious. Crunchy, chewy, creamy, tart, sweet, salty....what more could one want? For my pav I turned to Floriditas Morning Noon & Night, the cook book from my favourite cafe & where they just happen to make the most delectable brown sugar pavlovas. They were even kind enough to send us on our way with one at last year’s NZ Food Bloggers Conference down in Wellington.
And for the salted caramel sauce? Well, on all things sweet who better to trust than Nigella & this sauce is a cinch to whip up, no thermometers required here! In 5 minutes you will be in salted caramel heaven. There is also the added bonus of tasting until you have just the right amount of a saltiness.
Brown Sugar Pavlova with Raspberries & Salted Caramel
Makes one large pavlova & 7 adults scoffed the lot!
6 egg whites at room temperature
380g brown sugar
4 tsp corn flour
2 tsp cider vinegar
1/2 tsp vanilla extract
750 ml cream, whipped to soft peaks
2 punnets of raspberries or 1-2 cups frozen raspberries, thawed
For the salted caramel sauce*
75 g / 3 oz unsalted butter
50 g / 2 oz soft light brown sugar
50 g / 2 oz caster sugar
50 gram 2 oz golden syrup
125 ml / 4.39 fl oz double cream
1 tsp good quality salt (not table salt)
*Severe Warning: This sauce is highly addictive after just one hit!
Pre heat your oven to 140C (no fan bake) / 275F & line a baking tray with baking parchment.
Place the egg whites in the bowl of a mixer & beat until you have stiff peaks & then gradually add the sugar. Keep beating until the sugar is completely dissolved. To check just rub a little meringue between your fingers.
Add the corn flour, vinegar & vanilla & beat on low until all incorporated in to the meringue.
Now this is a rustic pavlova so gently turn out the meringue on to the baking tray & make a rough rectangle with peaks & troughs. Place in the oven & cook until a little golden & dry to the touch about 1 hour.* Allow the meringue to cool completely before assembling & serving.
While the pavlova is cooking make the salted caramel sauce. Place the butter, sugars, syrup & butter in a small saucepan over a medium low heat to melt. Once melted simmer gently for 3 minutes, stirring now & again.
Add the cream & half a teaspoon of salt & stir again. Taste, carefully as it will be hot! Add more salt if need be & cook gently for another minute. Et voilà, that is it. In a matter of moments you have what may be the most addictive sauce known to man. I find if left on the stove top it is almost impossible not to just have a little taste every time I walk by.
*If like me you prefer a slightly “failed” pav with a little more crunch & chew & little less marshmallowy just cook for a little longer & you can also use a little less corn flour.
To assemble place the pavlova on a large platter or board, mound on top the whipped cream, scatter over the raspberries & drizzle generously with the salted caramel sauce. Take to the table & let everyone dive in & help themselves.
This is the perfect dessert for summer, actually I could eat it any time. It did go down a treat as the finale of a Summer BBQ with not a morsel left on the plate. All that crunchy, chewy, creamy, fruity, sweet & salty come together in one delectable mouthful.
If you like this you might like this Lemon Lime Meringue Pie
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