Name: Brown Sugar Pavlova
Prep time: 20 min
Cook time: 1 h
Yield: 8
Ingredients: ½ cup Chelsea Soft Brown Sugar firmly packed; 1 cup Chelsea Caster Sugar; 1 ½ Tbsp cornflour; 6 egg whites (room temperature); Pinch of salt; 2 tsp vanilla extract; 2 tsp white vinegar; Filling; 500ml cream; 2 Tbsp Chelsea Icing Sugar; 500g mixed fresh berries (raspberries, strawberries & blueberries); Caramel Sauce (optional); 1 cup cream; 1 cup Chelsea Soft Brown Sugar; ¼ cup Chelsea Golden Syrup; 1 tsp vanilla extract

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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This Pavlova is enriched with the delicious flavour of Chelsea Soft Brown Sugar - a twist on the original.

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Ingredients
Method

Ingredients

½ cup Chelsea Soft Brown Sugar firmly packed
1 cup Chelsea Caster Sugar
1 ½ Tbsp cornflour
6 egg whites (room temperature)
Pinch of salt
2 tsp vanilla extract
2 tsp white vinegar

Filling

500ml cream
2 Tbsp Chelsea Icing Sugar
500g mixed fresh berries (raspberries, strawberries & blueberries)

Caramel Sauce (optional)
1 cup cream
1 cup Chelsea Soft Brown Sugar
¼ cup Chelsea Golden Syrup
1 tsp vanilla extract

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Caster Sugar

The fine crystal of Chelsea...

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Reviews

2

What did you think of this recipe?

Unknown

delicious!

Karen

This has to be the best dessert I have made and people have enjoyed - the caramel makes all the difference!! deeeevine!!

Method

Preheat oven to 120°C conventional bake. Grease and line the base and sides of either three 21cm or three 23cm spring form cake tins. Grease

the tins again, dust with a little icing sugar and shake off any excess.

Place the soft brown sugar, caster sugar and cornflour in a food processor, blitz until combined.

In a separate bowl, beat egg whites and salt until soft peaks form. With the beater running, gradually add the sugar mixture, beating until stiff and glossy. Fold in the vanilla and vinegar.

Divide mixture among the tins and bake for 1 hour. Switch off oven and leave to cool in the oven with the door ajar.

Beat cream and icing sugar together until thick. Run a knife around the edges of the tins; carefully remove the pavlovas and the baking paper.

Before serving, place 1 pavlova on a plate, spread with of the cream and scatter with of the berries. Repeat with the remaining pavlovas, drizzle with caramel sauce and serve immediately.

Caramel Sauce (optional): Heat all ingredients in a pan, stirring until sugar has dissolved. Boil for 5 minutes or until slightly reduced and a rich brown colour. Cool before serving.