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SALTED BUTTERSCOTCH & MARSCAPONE CREAM PAVLOVA

SALTED BUTTERSCOTCH & MARSCAPONE CREAM PAVLOVA

Some say there are two kinds of people in the world: chocolate and caramel. While I do enjoy a nice peice of chocolate, I am absolutely the latter! This is my favourite desert, creamy, sweet, with just a hint of saltiness and the gooey, yet crunchy meringue. Just leave me with the whole thing and a spoon, no shame!

Here's what you'll need

The Meringue

  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon cornflour
  • 1½ cups white sugar
  • 1 teaspoon white vinegar

The Marscapone Cream

  • 500 grams mascarpone
  • 2 tbsp heavy cream
  • 1 vanilla pod, scraped out (or 1 tsp vanilla extract)

Salted Butterscotch Sauce

  • 1 cup cream
  • 50 grams butter
  • 2/3 cup packed light brown sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • ½ tsp flaked sea salt

Garnish

  • 1 cup cream (whipped up thick)
  • ½ cup almond slivers (lightly toasted)
  • 2/3 cup packed light brown sugar
  • 2 teaspoons vanilla bean paste or vanilla extract
  • chocolate shavings or sprinkles or whatever you like

Here's how

  1. preheat your oven to 350° and line a baking tray with parchment paper

  2. in a big bowl, whisk the egg whites until they're starting to stiffen up, then add the powdered sugar a tablespoon at a time, and keep whisking and making sure well incorporated before adding the next one, and so on and so on

  3. once the egg whites are stiff and glossy, fold in the vinegar

  4. using a spatula, spread the mixture evenly over the entire baking tray, and trying to form random peaks

  5. bake for 10 minutes, then lower the heat to 275° and bake for an hour and 15 minutes, turn the oven off and leave to cool completely, never opening the door (about an hour or so)

  6. in the meantime, make the rest starting with the marscapone cream by just whisking all the ingedients together until smooth, wrap and chill in the fridge

  7. SALTED CARAMEL & MARSCAPONE CREAM PAVLOVA

  8. then, in a sauce pan, heat all the ingredients (except the salt) over medium heat until the sugar has dissolved and it thickens a bit, add half the salt and set aside to cool

  9. when the meringue is ready, take it out of the oven, slide onto a platter (or just assemble it right on the pan like I did

  10. top with the marscapone cream, then the butterscotch (sprinkling with the rest of the sea salt), then spread on the whipped cream, and sprinkle

  11. SALTED CARAMEL & MARSCAPONE CREAM PAVLOVA

  12. set in the fridge for an hour or so before serving and then reap in the ooooohs and aaaahs!

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