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Chocolate & Caramel Pavlova

18th March 2022

To celebrate National Chocolate Caramel Day we’re bringing you this Chocolate & Caramel Pavlova recipe! Layers of gooey, chewy meringue topped with homemade salted caramel, chocolate sauce and chocolate shards! A proper naughty weekend treat!

 

 

With layers of Pavlova, vanilla whipped cream, caramel whipped cream, salted caramel sauce, chocolate sauce and topped with chocolate shards… this is not for the faint hearted!

 

 

In this recipe we will run through how to not only make the Pavlova, but also the salted caramel sauce, the chocolate sauce and the flavoured whipped creams. Making this recipe a one stop shop for all things chocolate & caramel related!

 

 

Don’t worry! A pavlova may look complex but is in fact a simple and is made even simpler when using silicone baking mats! You can order yours on Amazon here

If you fancy a more classic cheesecake recipe, why not click here and check out our other recipes

In order to make your giant Oreo cheesecake, you will need some equipment! If you are missing anything dont worry, we’ve linked the products we recommend:

Hand Mixer: Amazon Link

Smeg Mixer: Amazon Link

Pallet knife: Amazon Link

Piping bags: Amazon Link

Knife: Amazon Link

Chocoalte & Caramel Pavlova

Prep Time 30 mins
Cook Time 1 hr
Cooling Time 1 hr
Total Time 2 hrs 30 mins
Course Dessert, Snack
Cuisine American, English, Italian
Servings 12

Ingredients
  

Pavlova

  • 4 Egg Whites
  • 225 g Caster Sugar
  • 1 tsp Vanilla
  • 1 tbsp Cornflour

Salted Caramel

  • 225 g Caster Sugar
  • 50 ml Water
  • 225 g Double Cream
  • 50 g Butter
  • 5 g Salt

Salted Caramel Cream

  • 200 g Salted Caramel
  • 400 ml Double Cream

Chocolate Sauce

  • 100 g Dark Chocolate
  • 25 g Butter
  • 125 g Double Cream
  • 1 tbsp Caster Sugar

Instructions
 

Pavlova

  • Preheat the oven to 150C - using a plate and a sheet of greaseproof draw round the plate to create a circle. Which is used as a guideline when piping.
  • Place the egg whites in a stand mixer bowl and whisk until stiff but not dry.
    They are ready when you can turn the bowl upside down without the eggs sliding out.
  • Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each time you add.
  • Finally, whisk in the vanilla extract and cornflour until well incorporated
  • Spoon or pipe the meringue into the circle and shape with the back of a spoon. Bake for about 1 hour . If starts to colour reduce temperature to 130c

Salted Caramel

  • Boil the sugar and the water on a low heat until a caramel colour begins to form
  • Remove from the heat and add the cream, butter and salt whilst whisking
  • Place in a bowl and allow to cool

Salted Caramel Cream

  • Whisk the double cream and add the salted caramel made in the step above

Chocolate Sauce

  • Place all ingredients in a microwave safe bowl and microwave in 30 second blasts until combined

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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