Toffee Pavlova Cake | Community Recipes | Nigella'S Recipes | Nigella Lawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappbookmarkentriesburger Newchevron Downchevron Leftchevron Rightbasketspeechcommentsearchvideo Play Iconnigella Lawsonpremiumnigella Lawsonveganvegetarianmemberspeechrecipeemailbookmarkcommentcamerascalesquantitylistreorderremoveopen Book

Whisk the cream of tartar and egg whites until they form floppy peaks. Blend in the sugar and cornstarch until stiff. Make two equal circles on two separate baking trays lined with parchment paper(roughly 9 inches in diameter). Place in preheated oven at 150 degrees and once you have put in oven turn down to 140 degrees. For the Filling: Melt butter, add brown sugar and golden syrup or light corn syrup. Bring to boil stirring all the time, then cool for 10 mins. Stir in 3 tbsp of cream. Mix until thick but pourable. Allow to cool. Whisk remaining cream. Fold in 3/4 toffee mixture. Fill pavlova with cream filling (make sure meringues have cooled first) and then trickle remaining toffee mixture on top of the sandwiched meringues. Can be frozen and can be eaten with filling partly frozen so resembles ice cream, or of course fully defrosted. Enjoy!!