Sticky Pavlova

    Sticky Pavlova

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    About this recipe: A delicious meringue dessert with a soft chewy toffee centre - topped with lightly whipped vanilla flavoured cream.

    Serves: 8 

    • 4 egg whites
    • 8 tablespoons caster sugar
    • 1 (397g) tin sweetened condensed milk
    • 284ml whipping cream
    • 1 dried vanilla pod
    • Grated dark or milk chocolate, for decorating

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 140 degrees C. Cover a baking tray with a sheet of foil.
    2. In a large, very clean bowl, whip egg whites until fluffy.
    3. Add sugar, one tablespoon at a time.
    4. When thick and glossy, spoon the meringue mixture on to the prepared baking sheet, forming a circle about 8 inches (20 cm) wide.
    5. Bake for one to one and a half hours. Set aside to cool.
    6. Place condensed milk into microwave bowl, heat on full power stirring every minute until thick and drops off the spoon like runny toffee. Leave to cool.
    7. Whip the cream and stir in seeds from vanilla pod.
    8. When pavlova has cooled, pour over toffee, top with vanilla-cream and decorate with grated chocolate.

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