Salted Caramel & Almond Pavlova Stack
This simple, yet show stopping pavlova is crisp on the outside, light on the inside and flavoured with the irresistible combination of salted caramel and almond.
How long will it take?
2 hours, plus overnight cooling time
What’s the serving size?
Serves 8
What do I need?
For the Pavlovas
- 6 egg whites, at room temperature
- 1 tsp salt
- 310 g caster sugar
- 2 tsp cornflour
- 2 tsp white vinegar
For the Salted Caramel Sauce
- 250 g caster sugar
- 4 tbsp water
- 140 mL cream
- ½ tsp salt
- 50 g butter
To serve
- 250 mL cream
- 1 tbsp caster sugar
- ½ tsp vanilla extract
- 50g flaked almonds
How do I make it?
- Preheat oven to 130C.
- Line three baking trays with baking paper and lightly grease. Set aside.
- Add egg whites and salt to the bowl of an electric mixer. Whisk for 1 minute on medium speed, then add half the caster sugar and increase the speed to high. Whisk until the mixture is stiff, then reduce speed to medium and gradually add remaining sugar, one tablespoon at a time, beating well between each addition. Add cornflour and beat, then add vinegar and beat.
- Divide mixture amongst three baking trays, shaping each into a round about 20-centimetres round.
- Cook for 15 minutes, then reduce heat to 120C. Cook for 1 ½ hours, then turn oven off and leave pavlovas in the oven to cool overnight with the door closed.
- Make the Salted Caramel Sauce by adding caster sugar and water to a large heavy-based saucepan set over medium heat. When the sugar has dissolved, increase heat and let boil until it turns a rich golden colour, then stir in cream, butter and salt.
- Whip cream to go between the layers of the pavlova by adding cream, caster sugar and vanilla to an electric mixer and whipping on high speed until stiff peaks form.
- To assemble, lay one pavlova on serving plate and top with whipped cream and drizzle over a little salted caramel sauce. Sprinkle with one-third of the almonds, then top with another pavlova and repeat the layering of cream, sauce and almonds. Repeat for the final layer. Serve immediately.
TOP TIPS:
- Get ahead by making the pavlovas up to 2 days in advance and storing in a cool, dark place (not the fridge) in an airtight container. Then you just need to assemble on the day.
- You can also make the Salted Caramel Sauce in advance; it will keep for up to 1 month in an glass jar or airtight container in the fridge. It will solidify in the fridge but you can reheat it in the microwave or on the stove to return it to that lovely runny stage.
- Store leftovers (if there are any) in the fridge and consume within 2 days.
