Crème Egg Caramel Pavlova
Ingredients
- 6 (6) egg whites
- 1 ½ cups (300 grams ) granulated sugar granulated
- ½ tsp (½ tsp) lemon juice
- ½ tsp (½ tsp) pure vanilla extract
- 2 tbsp (2 tbsp) cornstarch
- 1 tbsp (1 tbsp) salted caramel
- 1 ½ cups (360 ml) whipping cream
- berries
- creme eggs
Instructions
- Preheat oven to 90 degrees.
- Line a baking tray with parchment paper.
- Beat the egg whites with the sugar for about 7 minutes or until stiff peaks. Mixture should be glossy.
- Add the lemon juice, vanilla extract, caramel, and corn starch. Beat for 1 more minute.
- Transfer mixture to a pipping bag and create a wreath with nests like shape.
- Bake for about an hour and a half.
- When it's baked, leave it in the oven to cool but open the oven a little.
- When it's completely cooled, add the whipping cream, berries, and creme eggs.
Notes
Let the pavlova cool down in the oven while opening the door of the oven.
The pavlova can be made a couple of days ahead but must be stored in an airtight container.
Add the cream, the fruit, and the creme eggs before serving as decorating ahead of time can break the pavlova.
The pavlova can be made a couple of days ahead but must be stored in an airtight container.
Add the cream, the fruit, and the creme eggs before serving as decorating ahead of time can break the pavlova.
Nutrition
Calories: 326kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 59mg | Potassium: 70mg | Sugar: 38g | Vitamin A: 655IU | Vitamin C: 0.4mg | Calcium: 33mg
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