Caramel pavlova

Ingredients

Serves: 8

• 4 egg whites
• 8 tablespoons caster sugar
• 1 tin (395g) sweetened condensed milk
• 300ml whipping cream
• 1 dried vanilla pod
• Grated dark or milk chocolate, for decorating

Preparation method

Prep: 15 mins | Cook: 1 hour 30 mins

1.

Preheat oven to 140 degrees C. Cover a baking tray with a sheet of baking paper.

2.

In a large, very clean bowl, whip egg whites until fluffy. Add sugar, one tablespoon at a time.

3.

When thick and glossy, spoon the meringue mixture on to the prepared baking tray, forming a circle about 20cm wide.

4.

Bake for one to one and a half hours. Set aside to cool.

5.

Place condensed milk into microwave bowl, heat on full power stirring every minute until thick and drops off the spoon like runny caramel. Leave to cool.

6.

Whip the cream and stir in seeds from vanilla pod.

7.

When pavlova has cooled, pour over the condensed milk, top with vanilla-cream and decorate with grated chocolate. Serve immediately.

Boiling the tin of condensed milk

You can also place the tin of condensed milk (unopened) into a pot of water. Boil gently for 3 hours taking care not to let pan boil dry. This gives a really smooth caramel and is the way I prefer to do it.