Chocolate Pavlova Salted Caramel Sauce (Printer-Friendly)

Crispy meringue with dark chocolate, topped with salted caramel and peanuts, perfect for celebrations.

# What You’ll Need to Cook:

→ Meringue

01 - 200 grams egg whites (approximately 7 large), at room temperature
02 - 420 grams granulated sugar, divided
03 - 1 tablespoon cornstarch
04 - 1 teaspoon white vinegar
05 - 100 grams dark chocolate, melted
06 - 120 millilitres whipping cream

→ Salted Caramel Sauce

07 - 200 grams granulated sugar
08 - 85 grams unsalted butter, cut into small pieces
09 - 120 millilitres whipping cream
10 - 1 teaspoon sea salt

→ Garnish

11 - Honey-roasted peanuts, for topping

# Steps to Prepare:

01 - Preheat the oven to 100°C. Line two baking trays with parchment paper.
02 - Place egg whites and 350 grams sugar in the bowl of a stand mixer. Whisk on low speed for 5 minutes until small bubbles appear.
03 - Increase mixer speed to high. Gradually add cornstarch and vinegar while whisking until the mixture thickens.
04 - Slowly add the remaining 70 grams sugar, a tablespoon at a time, whisking until stiff peaks form and mixture is glossy.
05 - Drizzle the melted dark chocolate over the meringue. Gently fold it through to create marbled swirls.
06 - Spoon large dollops of meringue onto prepared trays, continuing to gently fold in chocolate between spoonfuls.
07 - Transfer the trays to the oven and bake for 2 hours, or until meringues easily lift from the parchment paper.
08 - In a medium saucepan over medium heat, melt 200 grams sugar until it turns deep amber. Add butter carefully and mix until combined. Gradually add cream, stirring until smooth. Stir in sea salt. Set aside to cool.
09 - Using a clean bowl, whip 120 millilitres cream until stiff peaks form.
10 - Top each meringue with a dollop of whipped cream, drizzle with salted caramel sauce, and sprinkle honey-roasted peanuts to finish.

# Extra Cooking Tips:

01 - Ensure mixer bowl and whisk are completely clean and dry before whipping egg whites to achieve optimal volume.
02 - Use an oven thermometer for baking accuracy, as temperature variations impact meringue texture.
03 - For perfect chocolate swirls, fold gently without overmixing to maintain distinct layers.
04 - Store finished pavlovas in an airtight container at room temperature for up to two days.

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