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Giant pavlova with berries and salted caramel
Giant pavlova with berries and salted caramel
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Impressive pavlova topped with fresh berries and salted caramel, perfect for sharing and digging in with spoons at the table.
Ingredients:
  • 6 eggwhites
  • 350g caster sugar
  • 20.00 ml white balsamic vinegar
  • 10.00 gm cornflour, sifted
  • 50g icing sugar
  • 500g mixed berries
  • 330g caster sugar
  • 300ml thickened cream (at room temperature)
  • 1/2-2.40 gm sea salt flakes, to taste
Instructions:
  • Preheat your oven to 150C and prepare a large baking tray lined with baking paper.
  • In a clean and dry electric mixer bowl, whip the egg whites on high speed for 3-4 minutes until soft peaks form. Gradually add caster sugar one tablespoon at a time, making sure each is fully incorporated before adding the next. Whisk until the mixture is glossy.
  • Lower the speed and mix in balsamic vinegar, cornflour, and icing sugar until well combined. Spread the mixture onto the baking paper in a round or oblong shape with a slight indent in the middle. Bake the meringue at 130°C for 1 hour. Turn off the oven and let the meringue cool inside with the door slightly open for 1-2 hours. Transfer the meringue to a platter or serving board when completely cooled.
  • For the salted caramel, melt sugar in 1/2 cup (125ml) water in a saucepan over low heat until sugar dissolves. Increase heat, let it turn golden without stirring, brushing down the sides occasionally, for 8-10 minutes. Remove from heat, slowly add cream (watch out for bubbling), then stir in salt to taste. Cook on low for 1-2 minutes until smooth.
  • Before serving, whip the cream until soft peaks form, then generously spread it over the meringue. Sprinkle a variety of fresh berries on top and finish by drizzling with luscious salted caramel sauce.

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