Caramel, Pineapple Pavlova with Honeycomb
Makes 18
What You Need
- 4 egg whites
- 1 cup castor sugar
- 3 teaspoons cornflour
- 1 teaspoon white vinegar
- 1 cup whipping cream
- 18 wafer thin sliced pineapple
- 1 cup crumbled honeycomb
What To Do
Preheat the oven to 120’c. Place the egg whites in the bowl of a standing electric mixer and beat until just past soft peak stage (so take it a little further – don’t be scared). Gradually add the sugar, beating well until the mixture is glossy and thick. Add the sifted cornflour and vinegar and mix gently.
Line a baking tray with baking paper. Spoon small rough rounds of pavlova onto the sheet and bake for 1hr. Then turn off the oven with the door slightly ajar and allow to cool in the oven.
Top with whipped cream, pineapple slices and honeycomb.
Honeycomb
What You Need:
- 100g castor sugar
- 4 tablespoons golden syrup
- 1 ½ teaspoons baking soda
What To Do
Line a tray with baking paper. Combine the sugar and golden syrup in a small pot and cook over a medium heat. Don’t stir the mixture but rather swirl the pan to mix. Once the mixture is dark golden brown add the baking soda and whisk furiously to disperse it. Pour immediately onto the tray and allow to spread and cool.
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