Salted caramel pavlova recipe from our farm chef

Dessert lovers could do worse than try their hand at Farm Chef Mary Ann-Beaty’s recipe for a tasty salted caramel pavlova.

See also: Farm chef recipe: Three asparagus dressings


  • 75g muscovado sugar
  • 150ml double cream
  • 25g butter
  • Pinch of salt


Preparation time 20 minutes

Cooking team 45 minutes

  • 3 egg whites 
  • 175g sugar 
  • 1 tsp vinegar 
  • 1 tsp cornflour
  • ½ pt double cream and fruit to serve


  1. Heat oven 140C/120C fan/gas 1.
  2. To make the sauce, combine sugar, butter and cream in a pan over a low heat until the butter and sugar has melted.
  3. Turn up the heat and boil for two to three minutes.
  4. Add the salt to taste.
  5. Leave to cool.
  6. Whisk the egg whites in a large bowl until stiff.
  7. Mix the vinegar and cornflour.
  8. Gradually whisk in the sugar, adding the cornflour mixture with the last bit.
  9. Whisk until glossy and the sugar has dissolved.
  10. Line a baking tray with greaseproof paper and spread the meringue in a circle approximately 20cm across.
  11. When the sauce is cool, drizzle over the pavlova (but save a bit for later) and swirl into the meringue using a knife.
  12. Cook for approximately 45 minutes. Turn off the heat and leave it in the oven until cold.
  13. Whip the cream, and spread over the meringue, finish with fruit and drizzle the last of the sauce on top.
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