Caramel Pavlova
An unusual pavlova dessert with a soft chewy caramel-like centre - topped with lightly whipped vanilla-cream.
Ingredients
Serves: 8
- 4 egg whites
- 8 tablespoons caster sugar
- 1 tin (395g) sweetened condensed milk
- 300ml whipping cream
- 1 dried vanilla pod
- grated dark or milk chocolate, for decorating
Directions
Preparation:15min ›
Cook:1hour30min ›
Ready in:1hour45min
- Preheat oven to 140 degrees C. Cover a baking tray with a sheet of baking paper.
- In a large, very clean bowl, whip egg whites until fluffy. Add sugar, one tablespoon at a time.
- When thick and glossy, spoon the meringue mixture on to the prepared baking tray, forming a circle about 20cm wide.
- Bake for one to one and a half hours. Set aside to cool.
- Place condensed milk into microwave bowl, heat on full power stirring every minute until thick and drops off the spoon like runny caramel. Leave to cool.
- Whip the cream and stir in seeds from vanilla pod.
- When pavlova has cooled, pour over the condensed milk, top with vanilla-cream and decorate with grated chocolate. Serve immediately.
Boiling the tin of condensed milk
You can also place the tin of condensed milk (unopened) into a pot of water. Boil gently for 3 hours taking care not to let pan boil dry. This gives a really smooth caramel and is the way I prefer to do it.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (4)
This is divine! I have to admit that I used prepared dulce de leche so it would be nice and thick, but the components of this recipe are great. Sweet but light, the perfect ending to a heavier meal. Yum! - 06 May 2013
Altered ingredient amounts. I used five egg whites, and turned it into a banoffee pavlova by adding sliced bananas on top of the toffee layer before the cream. - 10 Nov 2008 (Review from Allrecipes UK & Ireland)
Fabulous - we all agreed it was better than banoffee pie! The base was lighter, and soooo yummy. Will be making this again soon! - 10 Nov 2008 (Review from Allrecipes UK & Ireland)