Toffee Pavlova Cake

A community recipe by joloaded

Not tested or verified by Nigella.com

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Introduction

This light pavlova cake is great as a dessert or a slice with a cup of coffee. Its so wonderfully addictive!!!

Ingredients

Serves: 8

For the Pavlova

2 teaspoons cornstarch
10 ounces superfine sugar
5 large egg whites
¼ teaspoon cream of tartar

For the Filling

3 ounces butter
4 ounces brown sugar
3 tablespoons golden syrup or light corn syrup
15 ounces heavy cream (or soya cream)

Method

Toffee Pavlova Cake is a community recipe submitted by joloaded and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Whisk the cream of tartar and egg whites until they form floppy peaks.

Blend in the sugar and cornstarch until stiff.

Make two equal circles on two separate baking trays lined with parchment paper(roughly 9 inches in diameter). Place in preheated oven at 150 degrees and once you have put in oven turn down to 140 degrees.

For the Filling: Melt butter, add brown sugar and golden syrup or light corn syrup. Bring to boil stirring all the time, then cool for 10 mins.

Stir in 3 tbsp of cream. Mix until thick but pourable. Allow to cool.

Whisk remaining cream. Fold in 3/4 toffee mixture.

Fill pavlova with cream filling (make sure meringues have cooled first) and then trickle remaining toffee mixture on top of the sandwiched meringues.

Can be frozen and can be eaten with filling partly frozen so resembles ice cream, or of course fully defrosted. Enjoy!!