Sally Williams Nougat Pavlova

A while back I participated in a collaboration with Sally Williams nougat, in which I created this gorgeous nougat pavlova using the treats they sent me. The recipe was posted on my Instagram but I’ve been getting a lot of messages for a step by step how to, so I decided this is the best place to share it.

 

Sally Williams nougat is one of South Africa’s most loved confectionary brands. It’s a success story of a business that started at home and grew into something bigger and better over time.

 

I wanted to incorporate the nougat into my pavlova to give it a little something extra. The basic pavlova recipe can be found here, if you’re looking to experiment. It will also give you a little background info on why I use the ingredients below.

 

 

Ingredients

  • 100 g egg whites (approx. 4 large eggs)
  • 75g castor sugar
  • 75g regular sugar
  • pinch of salt
  • 1 g cream of tartar or 1 ml lemon juice
  • 4/5 pieces of Sally Williams Macadamia nougat chopped up into quarters
  • chocolate covered nougat for garnish
  • strawberries for garnish
  • 1 cup fresh cream, whipped
  • extra chocolate for drizzling.

 

Method

  1. In bowl add the cream of tartar (or lemon juice) and salt to the egg whites and whisk to a soft peak. (soft peak means it will just turn white)
  2. Then slowly begin to drizzle the regular sugar into the egg whites First while whisking. Then the castor sugar.
  3. Whisk the mixture to a stiff peak. (it will be able to hold itself on the whisk or it wont fall out if the bowl is held upside down)
  4. Hint: to test whether your meringue is ready, rub a little of the mixture between your fingers, if it’s still grainy to the touch then continue whisking. It should be ready when its smooth and glossy.
  5. Add the chopped pieces of nougat to the meringue and GENTLY fold them in.
  1. Prepare your baking tray by layering a piece of baking paper on it, then give it a good coat of spray and cook.
  2. Shape into 2 pavlova domes or 1 big one if you prefer.
  3. Bake at 110 ° C for 45 minutes to 1 .5 hours for bigger meringues or until dry. (the 2 mini domes took just about an hour)
  4. Once baked, let them cool completely then top with whipped cream and chopped pieces of chocolate covered nougat.
  5. Add the sliced strawberries for bursts of freshness and finish with a drizzle of melted chocolate.

 

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