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Honey Roasted Nectarine Pavlova Recipe with Easy Salted Caramel Cream

honey roasted nectarine pavlova - featured image
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A delightful summer dessert featuring a crisp pavlova base topped with honey-roasted nectarines and luscious salted caramel cream. This recipe combines textures and flavors for a fancy yet fuss-free treat.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200 g) superfine sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1/2 tsp vanilla extract
  • 3–4 ripe nectarines, halved and pitted
  • 2 tbsp honey
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon (optional)
  • 3/4 cup (180 ml) heavy cream, chilled
  • 1/4 cup (60 g) salted caramel sauce
  • Pinch of flaky sea salt

Instructions

  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper. Draw a 7-inch (18 cm) circle on the parchment as a guide, then flip the paper so the pencil marks are underneath.
  2. In a clean, dry bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form (about 3-4 minutes). Gradually add 1 cup superfine sugar, 1 tablespoon at a time, beating on high speed until glossy and stiff peaks form (6-8 minutes).
  3. Gently fold in 1 tsp white vinegar, 1 tsp cornstarch, and 1/2 tsp vanilla extract into the meringue without deflating it.
  4. Spoon the meringue onto the parchment inside the drawn circle. Shape it into a round with slightly higher edges and a shallow well in the center.
  5. Bake the pavlova for 1 hour and 15 minutes. After baking, turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely, about 1 hour.
  6. While the pavlova bakes, preheat the oven to 375°F (190°C). Toss the halved nectarines with 2 tbsp honey, 1 tbsp melted butter, and 1/2 tsp cinnamon if using. Arrange cut side up on a baking tray lined with parchment and roast for 15-20 minutes until tender and caramelized.
  7. In a chilled bowl, whip 3/4 cup heavy cream until soft peaks form. Gently fold in 1/4 cup salted caramel sauce until combined but still fluffy. Adjust salt or caramel to taste.
  8. Transfer the cooled pavlova to a serving plate. Spoon the salted caramel cream into the center, then arrange the honey roasted nectarines on top. Finish with a sprinkle of flaky sea salt.

Notes

Use room temperature egg whites for best volume. Slowly add sugar to avoid grainy texture. Avoid opening oven door during baking to prevent cracks. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. Assemble just before serving to maintain pavlova crunch.

Nutrition

Keywords: pavlova, honey roasted nectarines, salted caramel cream, summer dessert, meringue, easy dessert, gluten-free dessert, dairy-free option

Find it online: https://forkifyfun.com/honey-roasted-nectarine-pavlova-recipe-with-easy-salted-caramel-cream/