I told you before; I am not a pastry professional baker by any means BUT I love making all other kinds of desserts. In the past 5 years I never bought dessert in any dinner I hosted; I always prepare it myself & it has to be a “first time to serve” dish. I know that’s totally risky as they say never serve untested food to your guests but let’s say I was lucky (thank god).
Mini desserts are my all time favorite; maybe because they look cuter or maybe because you don’t have large whole plates filling your fridge. With mini desserts, you can decide how many pieces you want & I love the idea of being in control of portions.
I have always wanted to make meringue; that was on my top list of “to do recipes” because it is very simple; you just beat egg whites with sugar until they form a beautiful white cloud! That’s how easy it is! Honestly, I have been lazy so I am to blame not the meringue.
Besides, I also have tens of pavlova ideas in my head because the it is mainly flavored cream & toppings so can you imagine the variety of options??
Seeing those amazing cute mini pavlova cookies at Gourmet Egypt gave me the push I was waiting for so I rushed home & started playing around in the kitchen.
The result was this elegant, fancy & cute Salted Caramel & Pecan mini Pavlova. They look & taste fancier that anything you can buy.
They call “Make me … Eat me … Devour me”.
You have a crispy from the outside, chewy from the inside meringue … filled with a smooth velvety mixture of cream, thickened yoghurt & salted caramel … drizzled with more salted caramel & topped with toasted pecans.
Excuse me, I have to go eat one right now!
Buy your pavlova cookies at Gourmet today, prepare everything tonight, refrigerate, pile together & serve on your Christmas dinner.It’s a “can be prepared in advance” kind of dessert” WOOHOOO!
I guarantee you everyone will be simply dazzled!
This recipe has another bonus too!
You get to learn how to make salted caramel sauce like the ones served in top notch 5 stars restaurants. I am bragging here because the caramel recipe isn’t mine; the recipe is from the talented lady of Cooking Classy; she has the best tasting yet easiest recipe of all the ones I tried. This salted caramel sauce will be your next best friend; just drizzle it over anything & it will take it to a whole new level.
SALTED CARAMEL & PECAN MINI PAVLOVA
- 10-12 mini pavlovas (meringue cups)*
For the Salted Caramel Sauce:
- 1 cup sugar
- 1/4 cup + 2 Tbsp water
- 50 gm butter cut into pieces
- 1/2 cup cream
- 3/4 tsp Maldon sea salt*
For the Filling:
- 4 packs plain yoghurt
- 1/2 tsp vanilla
- 4 tbsp salted caramel
- 1 tbsp powder sugar
- 1/2 cup cold cream
For the Topping:
- salted caramel
- 3/4 cup raw unsalted pecans
- To prepare the salted caramel sauce:
- Have all the ingredients ready next to you as the caramel can burn in a second if you are not quick.
- In a heavy-bottomed light colored* deep pot, heat sugar & water over medium high heat whisking constantly until the sugar is dissolved.
- Once mixture starts to boil, stop whisking & let it boil until it reaches a dark amber color (this will take a little time BUT keep watching the mixture; the color will go from yellow to orange then a deep reddish orange; this is the color you want).
- Once the mixture reaches a dark amber color (deep reddish orange), add butter immediately & whisk to melt completely.
- Remove from heat, pour the cream (watch out it will bubble vigorously) & immediately whisk to combine until mixture is smooth. Stir in sea salt.
- Pour caramel into a clean glass jar & leave to cool. Once cool, store in an airtight container in fridge.
- To prepare the filling:
- The night before, line a sieve with kitchen paper towel (you won’t really need a cheesecloth) & place over a bowl. Pour the yoghurt into the lined sieve & refrigerate overnight.
- The next morning, the yoghurt will become thick & creamy. Carefully remove the yoghurt from the tissue (that will be very easy) & place into a bowl
- Using an electric hand mixer, beat the yoghurt with the vanilla, 4 tbsp of the cooled salted caramel & powder sugar. Set aside.
- In a separate bowl, using an electric hand mixer, beat the cream until it forms firm peaks (when you turn the mixer, the cream will hold its shape & not fall).
- Beat half the cream with the yoghurt mixture to make it loose then fold the rest of the cream with the mixture using a spatula until fully incorporated. Place the filling in an airtight container in the fridge until ready to use.
- To prepare the pecans:
- In a pan, put the pecans in a single layer.
- Place the pan on the stove over medium high heat.
- Toast the pecans until fragrant for about 5 minutes tossing continuously to prevent them from burning. If the pot becomes too hot, reduce the heat to medium.
- Let them cool down on a plate.
- Roughly chop into medium pieces.
- To serve:
- Fill the pavlovas (meringue cups) with the prepared filling, top with toasted pecans & drizzle with salted caramel.
Pavlova is meringue shaped into a disc or cup
- You can buy pavlova (meringue) from Gourmet Egypt, Alfa Supermarket, Souffle Pastry Shop, L’amandine Pastry Shop & sometimes also available in the bakery section of hyper markets.
- Maldon sea salt is different form regular salt & you can find it at Gourmet Egypt, Seoudi & Alfa Supermarket.
You MUST use a light colored pot for cooking the salted caramel to be able to see the change in color.
The salted caramel can be refrigerated for a long time so to return it to its liquid form, microwave on high for 10 second intervals until it becomes liquid again.
The filling can be refrigerated for up to a week.
- This dessert can be prepared several days in advance & just piled up & served whenever you want.
Salted Caramel Recipe from cookingclassy.com