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Salted Caramel Stacked Pavlova Recipe

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3.9 from 14 reviews

This Salted Caramel Stacked Pavlova is an elegant and delicious dessert featuring crisp meringue layers stacked with rich mascarpone cream and drizzled with salted caramel sauce. Perfect for special occasions, this airy pavlova offers a delightful balance of sweetness and saltiness, topped with decorative sprinkles for a festive touch.

Ingredients

Meringue

  • 8 egg whites
  • 2 cups caster sugar (400g)
  • 1 Tbsp cornflour
  • 2 tsp white vinegar
  • 1 tsp vanilla essence

Cream Filling

  • 500ml cream
  • 500g mascarpone
  • 2 Tbsp icing sugar

Salted Caramel Sauce

  • 200g caramel sauce
  • ½ tsp sea salt

Decoration

  • Sprinkles or edible silver balls
  • Icing sugar for dusting

Instructions

  1. Preheat and Prepare: Preheat your oven to 120ºC fan bake and line three baking trays with baking paper. Choose four round items of decreasing sizes to use as templates for meringue circles.
  2. Trace Circles: Trace around each circular item on the baking paper, then flip the paper over so the pencil marks are underneath and won’t transfer to the meringue.
  3. Make Meringue: Whisk egg whites until stiff peaks form. Gradually add caster sugar, one tablespoon at a time, beating continuously until very stiff and glossy. Fold in cornflour, vinegar, and vanilla essence carefully.
  4. Pipe Meringue Circles: Transfer the meringue to a piping bag fitted with your chosen nozzle. Using the traced circles as guides, pipe blobs on the edge of each circle and pull the piping bag towards the center to fill the circle, squeezing less as you go to shape the layer.
  5. Even Out the Centers: Use a spatula to gently spread and even out the center of each meringue circle without disturbing the edges.
  6. Make All Layers: Repeat the piping and spreading process for all the circles and create a small final meringue to sit on top of the stack.
  7. Bake and Cool: Place all three trays in the oven simultaneously and bake for 50 minutes. Turn off the oven but leave the pavlovas inside to cool completely, approximately 2 hours.
  8. Prepare Cream Filling: In a stand mixer, whisk together cream, mascarpone, and icing sugar until thick and smooth.
  9. Make Salted Caramel: Mix caramel sauce with sea salt thoroughly and set aside.
  10. Assemble Pavlova: Remove the baking paper gently, place the largest meringue circle on a cake stand or plate. Spread a layer of mascarpone cream, drizzle with salted caramel, and swirl. Repeat layering with smaller circles, finishing with the small meringue on top.
  11. Decorate: Add sprinkles or edible silver balls and dust the top lightly with icing sugar. Serve immediately for the best texture and flavor.

Notes

  • Use room temperature egg whites for better volume when whisking.
  • Do not open the oven door during baking to avoid cracking the meringue.
  • Piping the meringue onto the paper-side of the baking paper prevents sticking and helps maintain shape.
  • Let the pavlova cool completely in the oven to ensure a crisp outside and marshmallow center.
  • Assemble just before serving to preserve the crispiness of the meringue layers.
  • Can be decorated with fresh fruits for added flavor and color.

Find it online: https://marthatasty.com/salted-caramel-stacked-pavlova-recipe/