Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meringue
Caramel sauce
Vanilla cream
To assemble
How it's done
Meringue
Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the mixture turns glossy. Add the remaining sugar, continue to beat until the mixture is fine-textured, glossy and very stiff. Transfer one third of the mixture to a piping bag with a round nozzle (approx. 12 mm in diameter), set aside. Using the rest of the egg whites, spread two circles (each approx. 20 cm in diameter) on two trays lined with baking paper. To make the ghosts, use the piping bag to pipe tear-drop shaped blobs next to the circles (each approx. 3 cm in diameter).
For the meringue ghosts, melt the chocolate in a bain-marie. Draw faces onto the cooled meringue ghosts using a chopstick or thin brush.
To bake/dry
2 - 2 1/2 hrs. in an oven preheated to 100 °C (convection/fan), propping the oven door ajar with a wooden spoon. Leave the meringue to cool.
Caramel sauce
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the butter and stir to melt. Add the cream and salt, bring to the boil while stirring, turn down the heat. Over a low heat, reduce to a thick sauce, stirring constantly. Transfer to a bowl, leave to cool.
Vanilla cream
Beat the cream until stiff, fold in the vanilla paste.
To assemble
Place one of the meringues on a cake plate, top with half of the whipped cream, nuts and caramel sauce. Cover with the second meringue, top with the remainder of the whipped cream, nuts and caramel sauce. Decorate with the meringue ghosts.
| Prepare: | The meringues can be made in advance and kept fresh for several days in an airtight container. This layered pavlova is best eaten fresh. |
|---|---|
| Tip: | The caramel sauce will firm up as it cools. To turn it back into a runny sauce, simply reheat it in a bain-marie. |
Our recommendations
MyFooby Login
You must log in to your MyFooby account to save recipes. Still no account? Register now!
Log in with Supercard IDNo Supercard ID yet?
The Supercard ID is the unique login for all of Coop’s digital services.
Register for Supercard IDMyFooby Login
You must log in to your Supercard ID account to save recipes. Still no account? Register now!
Log in with Supercard ID
Choose a cookbook
Like this recipe?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Do you want to remove this recipe?
Do you want to delete the recipe permanently and remove it from all cookbooks?
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Successfully saved!
Saving failed!
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
Like this recipe?
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
Supprimer l'article complètement ?
Do you really want to delete this article from your cookbook?
Remove recipe?
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?
Successfully saved!
Like this recipe?
Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.
L'article te plait ?
ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.
