Caramilk Pavlova

You have to try this soft and light Caramilk pavlova recipe, our latest Aussie-inspired golden caramel treat!

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the cream

450mldouble cream

90gCaramilk

20gicing sugar

for the meringue

6eggs, separated

300ggranulated sugar

2 tspcornflour

2 tspvanila extract

1/2 tbsplemon juice

to serve

90gCaramilk, grated

90gCaramilk, melted

100gstrawberries and raspberries

Light, crisp meringue is topped with Caramilk whipped cream, fresh berries, and even more melted Caramilk for a delicious, indulgent treat.

Method

Line a baking sheet with greaseproof paper, and preheat the oven to 100 C. In a stand mixer, beat the egg whites until they begin to form soft peaks, then slowly add the sugar

When stiff peaks form, after around 10 minutes, it should be thick and glossy. Quickly fold through the vanilla and lemon.

Pipe the meringue into 7-8 cm nests. Bake for 1 hour 20 minutes, turn off the heat (but keep the door shut) and leave to sit for another 30 minutes.

Transfer to room temperature and leave to cool for a further 30 minutes.

For the cream, melt the Caramilk over a double boiler or in the microwave. Allow to cool slightly.

Whip the cream to soft peaks, then add the melted caramilk. Whip again until combined.

Assemble the pavlovas. Add a generous spoonful of the whipped cream to the centre of the meringue. Top with melted caramilk, fresh berries, and finish with a sprinkle of chopped Caramilk. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.