Ingredients:

• 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

Directions

1. 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.
2. 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.
3. 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.
4. To serve: 
   • Fill the pavlovas (meringue cups) with the prepared filling, top with toasted pecans & drizzle with salted caramel.

Notes: 

1. Pavlova is meringue shaped into a disc or cup
2. 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.
3. Maldon sea salt is different form regular salt & you can find it at Gourmet Egypt, Seoudi & Alfa Supermarket.
4. You MUST use a light colored pot for cooking the salted caramel to be able to see the change in color.
5. 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.
6. The filling can be refrigerated for up to a week.
7. This dessert can be prepared several days in advance & just piled up & served whenever you want.

Salted Caramel Recipe from cookingclassy.com