Pavlova with fruit and caramel

Crispy on the outside, marshmallow-soft on the inside, and smothered in whipped cream, fresh fruit and caramel.

The dessert with the wow factor!

Preparation 20 min, baking 1 hour 15 min, cooling 1 hour, decorating 5 min, total approximately 2.5 hours.

Why it works

Pavlova is sweet, fresh fruit adds acidity, and Suboro Vanilla caramel brings everything together. There’s no need to be overly precise here either — it looks best when decorated a little messily.

What you need:

For the meringue:

• 4 egg whites, at room temperature

• 225 g caster sugar

• 1 tsp cornflour

• 1 tsp white wine vinegar

• 1 tsp vanilla extract

For the topping:

• 250 ml whipping cream

• 1 tbsp icing sugar

• A handful of raspberries

• A handful of blueberries

• A few sprigs of redcurrants

• 1 fresh persimmon

• As much Suboro Vanilla caramel as you like!

Our tip: use the leftover egg yolks to make custard. It would be a shame to throw them away!

Method:

1. Preheat the oven to 120°C and line a baking tray with baking paper.

2. Whisk the egg whites in a clean, grease-free bowl until stiff peaks form. Add the sugar one spoonful at a time, continuing to whisk until glossy. Rub a little mixture between your fingers to check that the sugar has dissolved.

3. Gently fold in the cornflour, vinegar and vanilla.

4. Spoon the meringue onto the baking tray in a round shape, building up the edges and leaving the centre slightly lower to create a nest.

5. Bake for 1 hour 15 minutes. Turn off the oven and leave the meringue inside for another hour with the door closed to help prevent it from collapsing.

6. Whip the cream with the icing sugar.

7. Wash and prepare the fruit.

8. Just before serving, add the toppings and finish the pavlova with a generous drizzle of Suboro Vanilla Caramel!