Ultimate Chocolate & Salted Caramel Pavlova

Experience a truly show-stopping dessert that perfectly balances texture and taste. This stunning pavlova features a delightfully crisp meringue shell that gives way to a soft, marshmallow-like center. It’s filled with a cloud of light, rich whipped chocolate cream and generously drizzled with a homemade salted caramel sauce that adds a perfect touch of savory depth. While it looks incredibly impressive, our method ensures a stable, foolproof meringue every time, making it an achievable centerpiece for any special occasion or holiday gathering.

Ingredients

• For the Pavlova Meringue:
• 6 large egg whites, at room temperature
• 1 ½ cups (300g) caster (superfine) sugar
• 1 tsp white vinegar
• 2 tsp cornstarch
• 1 tsp vanilla extract
• For the Whipped Chocolate Cream:
• 2 cups (480ml) heavy whipping cream, cold
• ½ cup (50g) unsweetened cocoa powder, sifted
• ½ cup (60g) powdered sugar, sifted
• 1 tsp vanilla extract
• For the Salted Caramel Sauce:
• 1 cup (200g) granulated sugar
• ¼ cup (60ml) water
• 6 tbsp (85g) unsalted butter, cubed and at room temperature
• ½ cup (120ml) heavy cream, at room temperature
• 1 tsp flaky sea salt

Instructions

1. Prepare for the Meringue: Preheat your oven to 300°F (150°C). On a piece of parchment paper, draw an 8 or 9-inch circle, then flip the paper over and place it on a large baking sheet.
2. Whip the Egg Whites: In the meticulously clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft, foamy peaks.
3. Add Sugar Gradually: With the mixer still running, add the caster sugar one tablespoon at a time, waiting about 30 seconds between each addition. This slow process is crucial for a stable, glossy meringue. Once all sugar is incorporated, increase the speed to high and whip for 8-10 minutes, or until the meringue is very thick, stiff, and glossy. It should hold a firm peak, and you should not feel any sugar granules when you rub a little between your fingers.
4. Fold in Final Ingredients: Using a large spatula, gently fold in the white vinegar, cornstarch, and vanilla extract until just combined. Be careful not to deflate the meringue.
5. Shape and Bake: Spoon the meringue onto your prepared parchment paper, using your drawn circle as a guide. Shape it into a nest, building up the sides and creating a slight crater in the center to hold the delicious filling later. Place in the preheated oven and IMMEDIATELY reduce the oven temperature to 250°F (120°C). Bake for 1 hour and 20 minutes. The outside should be dry and crisp to the touch.



6. Cool the Pavlova: Turn off the oven, prop the door open slightly with a wooden spoon, and let the pavlova cool completely inside the oven. This can take at least 3-4 hours, or you can leave it overnight. This slow cooling process is the secret to preventing cracks.
7. Make the Salted Caramel Sauce: While the pavlova cools, prepare the sauce. In a medium, heavy-bottomed saucepan over medium heat, combine the granulated sugar and water. Swirl the pan gently to combine, but do not stir with a spoon. Allow the mixture to boil and cook until the sugar turns a deep amber color, about 8-12 minutes. Watch it carefully as it can burn quickly.
8. Finish the Caramel: Immediately remove the pan from the heat and carefully whisk in the cubed butter until fully melted. The mixture will bubble up vigorously. Once the butter is incorporated, slowly and carefully pour in the room-temperature heavy cream while whisking constantly until smooth. Stir in the sea salt. Let the sauce cool completely; it will thicken significantly as it cools.
9. Whip the Chocolate Cream: Just before you are ready to serve, prepare the filling. In a large, chilled bowl, combine the cold heavy cream, sifted cocoa powder, sifted powdered sugar, and vanilla. Using an electric mixer, beat on medium-high speed until stiff peaks form.
10. Assemble and Serve: Carefully peel the parchment paper from the cooled meringue shell and transfer it to a serving platter. Generously fill the center with the whipped chocolate cream. Drizzle with the salted caramel sauce just before serving. For the best experience of crisp and soft textures, serve immediately.

Nutrition Information

Nutrition information is estimated based on the ingredients and serving size provided. It is intended for informational purposes only.