Toffee Pavlova recipe

This is a really delicious taste on a traditional pavlova, with a wonderful toffee centre. Try adding a layer of sliced chopped bananas over the top of the toffee for a banoffee pavlova.


4 egg whites
8 tbsp. caster sugar
1 tin condensed milk
285ml whipping cream
One vanilla pod and seeds
50g grated chocolate of your choice


1. Preheat the oven to 140C/gas mark 2 and line a baking tray with greaseproof paper.

2. In a large bowl, start to whip the egg whites until fluffy. Add in the caster sugar one spoonful at a time. Continue whipping until you have a thick, fluffy, shiny mixture that forms stiff peaks.

3. When you've done this, spoon it onto the baking tray into a circle around 8 inches wide. Make it relatively flat so that it can hold the filling you're going to be putting on it.

4. Bake the meringue for one and a half hours and then leave to cool.

5. Place the condensed milk into a microwaveable bowl and heat until it starts to resemble a runny toffee. Stir every minute and keep a close eye on it. You could also heat it in a saucepan.

6. Leave this toffee to cool.

7. Whip the cream and scrape in the seeds from the vanilla pod.

8. Layer the toffee onto the meringue.

9. Layer the cream over the toffee, being careful to cover all of the toffee.

10. Serve!

Author: Laura Young

Back to the Toffee Recipes home page.

Privacy Policy
Published by Starsol