Recipes/SpecialsRecipesPavlova Ice Cream Cake With Salted Caramel

Pavlova Ice Cream Cake With Salted Caramel

Talk about a showstopper! Introducing the Pavlova Ice Cream Cake with Salted Caramel starring Maldon Sea Salt. From the creative mastermind that is Kirsten Tibballs. 

Almond Chocolate Pavlova


  • 3 (70g) large egg whites
  • ½ tsp cream of tartar
  • Pinch of Maldon Sea Salt
  • 160g caster sugar
  • ½ tsp white vinegar
  • 1 tsp water
  • 1 tbsp corn flour
  • ½ tsp vanilla bean paste
  • 45g Callebaut milk chocolate, chopped
  • 45g roasted slithered almonds, chopped


  1. Pre-heat the oven to 100°C, fan forced.
  2. Create a template by drawing three 95mm x 220mm rectangles on a sheet of baking paper.
  3. Whisk the egg whites, cream of tartar and Maldon Sea Salt to medium peaks.
  4. Gradually add the sugar. Whisk for 1 minute to allow the sugar to dissolve.
  5. Add the vinegar, water, cornflour and vanilla. Continue to whisk until the meringue is firm and glossy.
  6. Gently fold through the chocolate and almonds.
  7. Secure the baking paper to a baking tray using a small amount of the meringue, ensure the side that has been drawn on is facing down
  8. Divide the mixture evenly over the 3 templates.
  9. Bake in the pre-heated oven for 2.5 – 3 hours. Once cooked, turn the oven off, leave the door ajar and allow the pavlovas to cool completely.

Salted Caramel No-Churn Ice Cream


  • 395g sweetened condensed milk (1 can)
  • 500g fresh cream 35% fat
  • Pinch of Maldon Sea Salt
  • 2 tsp vanilla bean paste


  1. Place a bowl in the freezer to chill.
  2. Simmer the unopened can of condensed milk in a saucepan for 3.5 hours before allowing it to cool completely at room temperature.
  3. Whip the condensed milk until smooth.
  4. Add the cream, vanilla and a generous pinch of Maldon Sea Salt.
  5. Whip to a medium to firm peak.
  6. Transfer the ice cream to a pre-chilled bowl and set aside in the freezer.

Salted Caramel


  • 155g brown sugar
  • 50g unsalted butter
  • 2 tsp vanilla bean paste
  • 160g fresh cream 35% fat
  • Pinch of Maldon Sea Salt


  1. Place the brown sugar, butter, vanilla, cream and a generous pinch of Maldon Sea Salt in a saucepan.
  2. Boil for 3-5 minutes, until golden-brown in colour.
  3. Transfer the caramel to a bowl and cover with plastic wrap touching the surface.
  4. Allow to cool at room temperature.



  • 5 milk chocolate eggs, approximately 44mm in length.
  • 130g roasted slithered almonds
  • ¼ tsp gold metallic or gold lustre dust
  • 2 tsp Maldon Sea Salt


  1. Prior to assembling the cake, freeze the serving plate and pavlovas.
  2. Place a small amount of ice cream on the chilled serving plate to secure the first pavlova rectangle.
  3. Ensure the ice cream is soft enough for spreading, it may need to sit at room temperature for a few minutes.
  4. Gently spread a layer of ice cream over the pavlova and place in the freezer, along with the remaining ice cream, for half an hour.
  5. Drizzle salted caramel over the ice cream
  6. Repeat the layering process finishing with the final layer of ice cream.
  7. Place in the freezer until ready to serve.
  8. Place the gold metallic and Maldon Sea Salt in a bowl and mix to coat.
  9. Use a serrated edged knife to cut the tops off 2 of the chocolate eggs.
  10. To garnish the cake, drizzle the top with salted caramel, sprinkle the almonds down the centre and arrange chocolate eggs on top. Finish with a sprinkling of the gold Maldon Sea Salt

Recipe provided by Kirsten Tibbells

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