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Desserts

Brown Sugar Pavlova

Name: Brown Sugar Pavlova
Prep time: 20 min
Cook time: 1 h
Yield: 8
Ingredients: ½ cup Chelsea Soft Brown Sugar firmly packed; 1 cup Chelsea Caster Sugar; 1 ½ Tbsp cornflour; 6 egg whites (room temperature); Pinch of salt; 2 tsp vanilla extract; 2 tsp white vinegar; Filling; 500ml cream; 2 Tbsp Chelsea Icing Sugar; 500g mixed fresh berries (raspberries, strawberries & blueberries); Caramel Sauce (optional); 1 cup cream; 1 cup Chelsea Soft Brown Sugar; ¼ cup Chelsea Golden Syrup; 1 tsp vanilla extract

Preparation

20 mins

Bake

1 hours

Difficulty

Moderate

Servings

This Pavlova is enriched with the delicious flavour of Chelsea Soft Brown Sugar - a twist on the original.

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Ingredients
Method

Ingredients

½ cup Chelsea Soft Brown Sugar firmly packed
1 cup Chelsea Caster Sugar
1 ½ Tbsp cornflour
6 egg whites (room temperature)
Pinch of salt
2 tsp vanilla extract
2 tsp white vinegar

Filling

500ml cream
2 Tbsp Chelsea Icing Sugar
500g mixed fresh berries (raspberries, strawberries & blueberries)

Caramel Sauce (optional)
1 cup cream
1 cup Chelsea Soft Brown Sugar
¼ cup Chelsea Golden Syrup
1 tsp vanilla extract

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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Reviews

2

What did you think of this recipe?

Unknown

delicious!

Karen

This has to be the best dessert I have made and people have enjoyed - the caramel makes all the difference!! deeeevine!!

Method

Preheat oven to 120°C conventional bake. Grease and line the base and sides of either three 21cm or three 23cm spring form cake tins. Grease

the tins again, dust with a little icing sugar and shake off any excess.

Place the soft brown sugar, caster sugar and cornflour in a food processor, blitz until combined.

In a separate bowl, beat egg whites and salt until soft peaks form. With the beater running, gradually add the sugar mixture, beating until stiff and glossy. Fold in the vanilla and vinegar.

Divide mixture among the tins and bake for 1 hour. Switch off oven and leave to cool in the oven with the door ajar.

Beat cream and icing sugar together until thick. Run a knife around the edges of the tins; carefully remove the pavlovas and the baking paper.

Before serving, place 1 pavlova on a plate, spread with of the cream and scatter with of the berries. Repeat with the remaining pavlovas, drizzle with caramel sauce and serve immediately.

Caramel Sauce (optional): Heat all ingredients in a pan, stirring until sugar has dissolved. Boil for 5 minutes or until slightly reduced and a rich brown colour. Cool before serving.