Sticky Toffee Pavlova

Name: Sticky Toffee Pavlova
Cuisine: Israeli
Ingredients: 2 teaspoons cornflour; 300 g (10 oz) sugar; 5 large egg whites; ¼ teaspoon cream of tartar; 75 g (3 oz) unsalted butter; 125 g (4 oz) dark brown sugar; 3 tablespoons golden syrup or maple syrup; 3 tablespoons golden syrup or maple syrup; 425 ml (15 fl oz) double cream; 15 g (½ oz) chopped walnuts, almonds or hazelnuts; 15 g (½ oz) chopped walnuts, almonds or hazelnuts; 15 g (½ oz) chopped walnuts, almonds or hazelnuts

Preparation info

Makes
8-10
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A dessert to die for! The combination of the butterscotch-flavoured cream and the crisp meringue layers enfolding it is quite irresistible.

Ingredients

For the Pavlova layers

2 teaspoons cornflour
300 g (10 oz) sugar

Asia
Israel
Dessert
Vegetarian
Mediterranean

Method

To make the Pavlova, use the base of a 20-22 cm (8-8½ in) round cake tin to draw two circles on baking parchment, then lay on two flat baking trays. Preheat the oven to 150°C (350°F/Gas 2).

Toss the nuts in a small, heavy-based frying pan over medium heat until they smel