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Toffee Pavlova Cake

A community recipe by

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
  • 284 superfine sugar
  • 5 large egg whites
  • ¼ teaspoon cream of tartar

For the Filling

  • 85 butter
  • 113 brown sugar
  • 3 tablespoons golden syrup or light corn syrup
  • 425 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!!
  • Tell us what you think