Brown Sugar Pavlova with Raspberries & Salted Caramel
The combination of pavlova, my pav so a little more crunchy & chewy than a traditional Kiwi pavlova, whipped cream, tart raspberries & salted caramel is quite delicious. Crunchy, chewy, creamy, tart, sweet, salty....what more could one want? Not much this one always gets quickly demolished! But be warned the salted caramel sauce it highly addictive! I love just placing it in the middle of the table & letting everyone tuck in.
|6||Eggs, whites only at room temperature|
|380 g||Brown sugar|
|2 tsp||Cider vinegar|
|½ tsp||Vanilla essence/extract|
|750 ml||Cream, whipped to soft peaks|
|2 punnets||Raspberries, or 1-2 cups frozen raspberries, thawed|
|75 g||Unsalted butter|
|50 g||Soft brown sugar|
|50 g||Caster sugar|
|50 g||Golden syrup|
|1 tsp||Sea salt, good quality sea salt not table salt|
- Pre heat oven to 140C (no fan bake) & line a baking tray with baking paper.
- Place the egg whites in the bowl of mixer* & beat until you have stiff peaks. Gradually add the sugar & keep beating until the sugar is completely dissolved. To check just rub a little meringue between your fingers & it is done when it feels completely smooth. *make sure the bowl & whisk is spotlessly clean, just wipe out with a little vinegar.
- Add the cornflour, vinegar & vanilla extract & 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. This will deliver both crunch & an element of soft. 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. **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.
- While the pavlova is cooking make the best ever, highly addictive & easiest to make 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.
- To assemble place the pavlova on a large platter or board, mound on top the whipped cream, scatter over the raspberries & drizzle very generously with the salted caramel sauce. Take to the table & let everyone dive in & help themselves. This does serve 6-8 but it has been scoffed by just 4!