Pavlova
4 large egg whites
280g caster sugar
1tbsp cornflour
1tsp white wine vinegar
1tsp vanilla essence
Sauce
100g butter
200g light soft brown sugar
2tbsp golden syrup
5tbsp double cream
1 medium sized fresh pineapple, peeled, cored and sliced into pieces
300ml whipping cream, whipped
Preheat oven to 180°C, gas mark 4. Beat the egg whites, adding the sugar gradually until thick and glossy. Mix the cornflour, vinegar and vanilla essence together then add to the egg white mixture and continue beating for a further 2-3 minutes.
Line a baking tray with well-oiled greaseproof paper. Spread the egg white mixture making a deep 20cm circle on the paper. I hollow out a little 'dip' in the middle, which helps when you fill the cooked meringue.
Place in the oven and reduce temperature to 140°C, gas mark 1, for 1 hour. Turn off the oven, open the door slightly and leave the pavlova to cool in the oven.
To make the butterscotch sauce, melt 85g butter, add the brown sugar and cook gently with the golden syrup until the sugar dissolves. Stir in the cream and just bring to the boil and remove from the heat.
Fry the pineapple pieces in the remaining butter for 2 minutes each side. Gently mix in half of the butterscotch sauce then leave to cool.Spread the whipped cream over the top of the pavlova and arrange the pineapple on top. Drizzle the remaining sauce over the top and serve.
4 large egg whites
280g caster sugar
1tbsp cornflour
1tsp white wine vinegar
1tsp vanilla essence
Sauce
100g butter
200g light soft brown sugar
2tbsp golden syrup
5tbsp double cream
1 medium sized fresh pineapple, peeled, cored and sliced into pieces
300ml whipping cream, whipped
Preheat oven to 180°C, gas mark 4. Beat the egg whites, adding the sugar gradually until thick and glossy. Mix the cornflour, vinegar and vanilla essence together then add to the egg white mixture and continue beating for a further 2-3 minutes.
Line a baking tray with well-oiled greaseproof paper. Spread the egg white mixture making a deep 20cm circle on the paper. I hollow out a little 'dip' in the middle, which helps when you fill the cooked meringue.
Place in the oven and reduce temperature to 140°C, gas mark 1, for 1 hour. Turn off the oven, open the door slightly and leave the pavlova to cool in the oven.
To make the butterscotch sauce, melt 85g butter, add the brown sugar and cook gently with the golden syrup until the sugar dissolves. Stir in the cream and just bring to the boil and remove from the heat.
Fry the pineapple pieces in the remaining butter for 2 minutes each side. Gently mix in half of the butterscotch sauce then leave to cool.Spread the whipped cream over the top of the pavlova and arrange the pineapple on top. Drizzle the remaining sauce over the top and serve.
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