This guy cracks me up. And now we all know that Pavlova was first created in New Zealand.

I’ve shared a recipe for a Mixed Berry Pavlova before, but today’s recipe has one key difference.

Salted Caramel Sauce.

Oh my! The salted caramel is so dreamy with the sweet fruit, cream and crisp meringue. It’s virtually a party in your mouth.

Pavlova With Berries And Salted Caramel Sauce

Ingredients:

3 egg whites
175g/3/4 cup caster sugar
½ Tbs white balsamic vinegar or white wine vinegar
½ Tbs cornflour, sifted
25g/1/4 cup confectioners’ sugar, sifted
300ml heavy cream
250g mixed berries
Salted Caramel Sauce (recipe follows)

Directions:

1. Preheat oven to 150°C/300°F.

2. Whisk the egg whites in a large bowl for 3-4 minutes using an electric hand mixer on high speed until the mixture forms soft peaks. speed for 3-4 minutes to soft peaks. Add caster sugar, 1 tablespoon at a time, allowing each to be incorporated before adding the next, whisking until mixture is glossy.

3. Reduce speed to low and add the vinegar, cornflour and confectioners’ sugar, whisking to combine.

4. Line a large baking tray with parchment paper.

5. Spread the mixture over the prepared baking tray, forming an oblong shape with a slight indentation in the center.

6. Reduce oven temperature to 130°C/275°F and bake for 1 hour. Turn off oven and leave the meringue to cool down with the oven for 2 hours, then transfer to a serving platter.

7. To serve the pavlova, whisk the cream to soft peaks, then spread over the meringue base. Top with berries and a drizzle of the salted caramel sauce.

Serves 4 to 6

Salted Caramel Sauce

Ingredients:

165g/a scant 3/4 cup caster sugar
150ml heavy cream
¼ tsp sea salt

Directions:

1. Put the sugar with 125ml water in a heavy saucepan over low heat and stir until dissolved.

2. Increase heat to medium and allow sugar mixture to bubble without stirring, for 8-10 minutes until a golden caramel forms.

3. Remove from heat and pour in the cream (the mixture will bubble up and harden). Return to stove, add the salt and cook over low heat for 1-2 minutes, stirring, until smooth. Leave to cool. (The caramel sauce will keep in a sealed container in the fridge for up to 1 week.)

Recipes from Delicious Magazine

Definitely gonna serve up some music from New Zealand to go along with the pavlova.

‘Predictable Me’ is new from Christchurch-based duo, The Response. Very good indeed.

Check out the band on their Website, where you can buy the music.

Cheers!