Stir in the cream, butter and salt. Fill between each layer of meringue with cream and drizzle with the caramel sauce. I also add a selection of toasted almonds and hazelnuts to add a bit of bite ...

When it turns a caramel color, remove from heat. Drizzle over each meringue when they are cool. Refrigerate the caramel-drizzled meringues until ready to use. Crème anglaise: In a saucepan over ...

1. Make the caramel; heat the water and sugar in a pan over a medium heat without stirring until golden in colour. Remove from the heat and add the butter, swirling to melt. Stir in all remaining ...

The combination of pavlova, my pav so a little more crunchy & chewy than a traditional Kiwi pavlova, whipped cream, tart raspberries & salted caramel is quite delicious. Crunchy, chewy ...