Brown Sugar Pavlova with Summer Berries
A delicious caramelly pavlova using brown sugar. It is totally chewy and quite different in texture and showcases our NEW meringue method. Go for it.
If you thought pavlova couldn’t get any better, wait until you try this brown sugar version. The deep, caramel overtones from the brown sugar take the classic meringue to a whole new level, adding richness and a hint of toffee-like sweetness. Crisp on the outside, marshmallow-soft in the center, and topped with your favorite cream and fruit, this pavlova is an elegant twist on a beloved dessert. Perfect for special occasions or just because—because who really needs an excuse for pavlova?
PLEASE NOTE we have found a new method for perfect meringue and are starting to roll it out with this recipe. Don't be alarmed, just be good little recipe followers and do it! You will be super impressed with what you end up with as were we!
We will for sure be testing and changing our other meringue recipes on this site over time....to save you time. UNBELIEVABLE....all these years.
Not to say our meringue recipes don't work as they are, they totally do, but now we have a new secret method that will save you HOURS...and hours. Stay tuned lovelies.
Need
- 6 egg whites room temperature
- 1 Teaspoon cream of tartar
- 1 Pinch pink salt flakes BUY
- 245 Grams dark brown sugar
- 1 Tablespoon balsamic vinegar
- 1 Teaspoon vanilla bean paste BUY
- Fresh berries as needed
- 600 Grams Perfect Whipped Cream to serve Recipe
- Raspberry Coulis optional Recipe
- Passionfruit Coulis optional Recipe
Do
- 1
Line a flat baking tray with paper. Preheat oven to 150°C.
- 2
Insert the butterfly. Add egg whites, cream of tartar, salt and all the sugar to the Thermomix bowl and whisk 6 min/butterfly/50°C/speed 3/MC off.
- 3
Whip 20 min/butterfly/speed 3/MC off.
- 4
Add vinegar and vanilla and whisk through 20 sec/butterfly/speed 3/MC off.
- 5
Spread the mixture in a tight tall circle on the prepared tray. Build it up as high as you dare!
- 6
Bake pavlova for 1 hour. Turn oven off and leave in oven for until the oven has cooled. Remove from oven and allow to cool completely without moving it.
- 7
Whip cream and fill hollow. Top with ample amounts of berries of choice. Drizzle the raspberry or passionfruit coulis over the top and serve.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
