Sticky toffee pavlova

From the crisp, gooey meringue to the rich sauce swirled through the cream, this pavlova has sticky toffee flavours running all through it.
By Angela Nilsen
Sticky toffee pavlova
  • Rating:
  • Serves: 8
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 35 minutes
  • Effort: medium


For the meringue

  • 75 g pecan halves
  • 175 g golden caster sugar
  • 100 g light muscovado sugar
  • 5 large egg whites

For the toffee sauce

  • 85 g light muscovado sugar
  • 25 g butter, cubed
  • 100 ml double cream
  • 1 tsp black treacle

For the filling

  • 400 ml double cream
  • 250 g Greek yogurt

Tips and Suggestions

The meringue base can be made a day ahead and loosely wrapped in foil to cover.


1. For the meringue base: preheat the oven to 200C/180C fan/gas 6. Scatter the pecans on a baking sheet and toast in the oven for 6-8 minutes. Remove, then lower the oven to 160C/140C fan/gas 3. Set aside a small handful of the pecan halves and chop the rest. Line a baking sheet with non-stick baking parchment.

2. Mix both sugars for the meringue together, breaking up any lumps in the muscovado with your fingers. In a large bowl, beat the egg whites to stiff peaks with an electric hand mixer. Add half the sugar and beat to stiff peaks again, until the meringue is thick and glossy. Using a large metal spoon, carefully and lightly fold in the rest of the sugar, one spoonful at a time. Finally, fold in three quarters of the chopped pecans.

3. Spread the meringue on the lined baking sheet, making a circle about 20cm diameter. Scatter over the rest of the chopped pecans and bake for 25 minutes. Lower the oven temperature to 140C/120C fan/gas 1 and bake for another 35-40 minutes until crisp on the outside.

4. For the toffee sauce: put the sugar, butter and half the cream in a small saucepan. Bring slowly to the boil, stirring until the sugar has dissolved. Add the treacle then simmer for 2-3 minutes until the sauce is a rich toffee colour, stirring occasionally and being careful that it doesnt burn.

5. Remove the sauce from the heat and stir in the rest of the cream. Pour into a bowl and leave until cold.

6. When the meringue is done, remove it from the oven and leave to cool. Use a wide spatula to transfer it to a large flat serving plate, carefully removing the lining paper.

7. For the filling: whip the cream to soft peaks, then stir in the yogurt. Swirl a few spoonfuls of the cold toffee sauce through the filling mixture.

8. Pile the cream filling into the meringue. Scatter over the reserved nuts, breaking some up if you like. Serve with the rest of the toffee sauce.

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