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.


  • Servings: 10-12 mini pavlovas
  • Difficulty: intermediate
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  • 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


  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.


  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


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