Salted Caramel Shortbread Pavlova Recipe

Salted Caramel Shortbread Pavlova

Introduction:

When it comes to indulgent desserts that combine textures, flavors, and pure indulgence, Salted Caramel Shortbread Pavlova takes the lead. This dessert is a stunning creation that brings together a crispy pavlova base, a rich shortbread layer, and the ever-popular salted caramel sauce. With a light whipped cream and yogurt mixture on top, fresh berries, and a sprinkle of dark chocolate, this dessert will undoubtedly become a centerpiece at any gathering.

Salted Caramel Shortbread Pavlova

In this article, we’ll guide you through the entire process of making this irresistible dessert—from preparing the pavlova base and shortbread layer to crafting the salted caramel and assembling everything to perfection. Plus, we’ll explore variations, answer frequently asked questions, and provide a few tips for making this dessert even more customizable.

Origin of Salted Caramel Shortbread Pavlova:

The salted caramel shortbread pavlova is a modern take on classic dessert concepts. While pavlova itself originated in Australia or New Zealand (the debate on which country invented it continues), the addition of shortbread and salted caramel adds a contemporary twist. Salted caramel, which has risen in popularity in recent years, complements the sweetness of the meringue base, while the shortbread layer introduces a rich, buttery flavor that ties the entire dessert together. This fusion of classic and modern elements creates an unforgettable dessert experience that’s both light and indulgent.

Ingredients for Salted Caramel Shortbread Pavlova:

For the Pavlova Base:

  • 6 large egg whites
  • 300g golden caster sugar
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 tsp cornflour

For the Shortbread Layer:

  • 200g unsalted butter, softened
  • 100g icing sugar
  • 250g plain flour
  • 50g cornstarch
  • 1 tsp vanilla extract

Salted Caramel Sauce:

  • 100g golden caster sugar
  • 50g unsalted butter, cubed
  • 5 tbsp double cream
  • A generous pinch of sea salt flakes

And lastly for Assembly:

  • 400ml double cream, whipped
  • 200g Greek yogurt
  • 40g dark chocolate, shaved
  • 400g mixed berries (strawberries, raspberries, blueberries)

Step-by-Step Directions & Preparation Method:

Salted Caramel Shortbread Pavlova

 1: Make the Pavlova

  1. Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.
  2. Whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the golden caster sugar while whisking continuously, until the mixture becomes glossy and smooth.
  3. Gently fold in the vanilla extract, white vinegar, and cornflour.
  4. Spread the meringue mixture into a 23 cm (9-inch) circle on the prepared baking sheet.
  5. Bake for 90 minutes and then turn off the oven. Leave the pavlova inside the oven to cool for at least 2 hours. This step helps ensure the pavlova maintains its crisp texture.

 2: Prepare the Shortbread Layer

  1. Cream the butter and icing sugar together in a mixing bowl until light and fluffy.
  2. Add the plain flour, cornstarch, and vanilla extract, mixing until a soft dough forms.
  3. Roll out the dough on a floured surface into a 23 cm (9-inch) circle.
  4. Bake the shortbread in a preheated oven at 180°C (350°F) for 12-15 minutes, or until golden.
  5. Let the shortbread cool completely on a wire rack.

 3: Make the Salted Caramel

  1. In a heavy-based pan, melt the golden caster sugar over medium heat, swirling occasionally to ensure even melting.
  2. Once melted, add the cubed butter and whisk until fully combined.
  3. Stir in the double cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.
  4. Remove from heat and stir in the sea salt flakes. Set aside to cool.

 4: Assemble the Pavlova

  1. Place the shortbread layer on a serving plate as the base.
  2. Spread half of the whipped cream and yogurt mixture over the shortbread layer.
  3. Carefully place the pavlova on top of the cream layer.
  4. Spoon the remaining whipped cream and yogurt mixture over the pavlova.
  5. Drizzle the salted caramel sauce generously over the top.
  6. Sprinkle with shaved dark chocolate and top with fresh berries like strawberries, raspberries, and blueberries. Serve immediately.

Variations:

While the Salted Caramel Shortbread Pavlova is a perfect dessert on its own, you can experiment with variations to suit your taste preferences or dietary restrictions. Here are some ideas:

  • Nutty Twist: Add a handful of crushed nuts (such as almonds, pecans, or hazelnuts) to the salted caramel for an extra crunch.
  • Vegan Version: Replace the egg whites with aquafaba (the liquid from canned chickpeas) for the pavlova base, use vegan butter for the shortbread, and substitute coconut cream for the double cream.
  • Fruit Variations: Swap out the mixed berries for other seasonal fruits like peaches, mangoes, or blackberries.
  • Flavored Caramel: Experiment with different flavored caramels such as vanilla, espresso, or even bourbon to give the salted caramel sauce a unique twist.

FAQs About Salted Caramel Shortbread Pavlova :

1. Can I make the pavlova ahead of time?
Yes! The pavlova base can be made up to 1-2 days ahead and stored in an airtight container. Once assembled, the dessert is best enjoyed immediately to preserve the crispy texture of the pavlova.

2. What if my pavlova cracks?
Cracking is common with pavlova, especially during cooling. However, this doesn’t affect the taste or presentation. You can cover the cracks with whipped cream, caramel, or berries when assembling the dessert.

3. Can I use store-bought shortbread for this recipe?
While homemade shortbread adds a personal touch and flavor, you can use store-bought shortbread if you’re short on time. Just make sure to choose a high-quality option.

4. Can I substitute the Greek yogurt?
Yes, you can substitute Greek yogurt with sour cream or mascarpone cheese for a different creamy texture.

5. How can I make the caramel sauce thicker?
To make the caramel sauce thicker, cook it for a bit longer after adding the cream. Just be careful not to let it burn.

Conclusion:

The Salted Caramel Shortbread Pavlova is a showstopper dessert that combines everything you love about pavlova, shortbread, salted caramel, and fresh fruit in one indulgent dish. Its layers of textures—from the crisp pavlova to the buttery shortbread and creamy topping—are a perfect harmony of flavors that will delight any crowd. Whether you’re hosting a special occasion or simply treating yourself to something extraordinary, this dessert will undoubtedly exceed your expectations.

With this recipe, you can recreate a dessert that is visually stunning and bursting with flavor. Its balance of sweetness, saltiness, and creaminess makes it a memorable treat that will have everyone coming back for more.

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Salted Caramel Shortbread Pavlova

Salted Caramel Shortbread Pavlova Recipe

  • Author: David Andersson
  • Total Time: 1 hour 55 minutes
  • Diet: Vegetarian
Print Recipe

Description

When it comes to indulgent desserts that combine textures, flavors, and pure indulgence, Salted Caramel Shortbread Pavlova takes the lead. This dessert is a stunning creation that brings together a crispy pavlova base, a rich shortbread layer, and the ever-popular salted caramel sauce. With a light whipped cream and yogurt mixture on top, fresh berries, and a sprinkle of dark chocolate, this dessert will undoubtedly become a centerpiece at any gathering.

Ingredients

Scale

For the Pavlova Base:

  • 6 large egg whites

  • 300g golden caster sugar

  • 1 tsp vanilla extract

  • 1 tsp white vinegar

  • 2 tsp cornflour

For the Shortbread Layer:

  • 200g unsalted butter, softened

  • 100g icing sugar

  • 250g plain flour

  • 50g cornstarch

  • 1 tsp vanilla extract

For the Salted Caramel Sauce:

  • 100g golden caster sugar

  • 50g unsalted butter, cubed

  • 5 tbsp double cream

  • A generous pinch of sea salt flakes

For Assembly:

  • 400ml double cream, whipped

  • 200g Greek yogurt

  • 40g dark chocolate, shaved

  • 400g mixed berries (strawberries, raspberries, blueberries)

Instructions

Step 1: Make the Pavlova

  1. Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.

  2. Whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the golden caster sugar while whisking continuously, until the mixture becomes glossy and smooth.

  3. Gently fold in the vanilla extract, white vinegar, and cornflour.

  4. Spread the meringue mixture into a 23 cm (9-inch) circle on the prepared baking sheet.

  5. Bake for 90 minutes and then turn off the oven. Leave the pavlova inside the oven to cool for at least 2 hours. This step helps ensure the pavlova maintains its crisp texture.

Step 2: Prepare the Shortbread Layer

  1. Cream the butter and icing sugar together in a mixing bowl until light and fluffy.

  2. Add the plain flour, cornstarch, and vanilla extract, mixing until a soft dough forms.

  3. Roll out the dough on a floured surface into a 23 cm (9-inch) circle.

  4. Bake the shortbread in a preheated oven at 180°C (350°F) for 12-15 minutes, or until golden.

  5. Let the shortbread cool completely on a wire rack.

Step 3: Make the Salted Caramel

  1. In a heavy-based pan, melt the golden caster sugar over medium heat, swirling occasionally to ensure even melting.

  2. Once melted, add the cubed butter and whisk until fully combined.

  3. Stir in the double cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.

  4. Remove from heat and stir in the sea salt flakes. Set aside to cool.

Step 4: Assemble the Pavlova

  1. Place the shortbread layer on a serving plate as the base.

  2. Spread half of the whipped cream and yogurt mixture over the shortbread layer.

  3. Carefully place the pavlova on top of the cream layer.

  4. Spoon the remaining whipped cream and yogurt mixture over the pavlova.

  5. Drizzle the salted caramel sauce generously over the top.

  6. Sprinkle with shaved dark chocolate and top with fresh berries like strawberries, raspberries, and blueberries. Serve immediately.

Notes

This indulgent pavlova is perfect for special occasions or when you want to impress guests with something unique. The combination of crisp meringue, rich salted caramel, and buttery shortbread creates a show-stopping dessert. For extra flair, top with crushed shortbread or a drizzle of chocolate sauce. Don’t forget to refrigerate leftovers—if there are any!

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Keywords: Salted Caramel Shortbread Pavlova Recipe

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