Its’ a wet weekend in Cape Town but spring is about to arrive and with it brings promise of warm, sunny weekends filled with lazy lunches and barbecues. And these Peppermint Crisp Pavlovas gets the ball rolling in anticipation of those summery prospects.
Peppermint Crisp Tart is arguably South Africa’s most popular dessert and these Peppermint Crisp Pavlovas is a delicious twist on the classic. Using the familiar flavours in a new sweet guise I replaced the cream with greek yoghurt for its tangy richness. The caramel can come from the familiar tin or any caramel/toffee sauce will do. A bit strange, perhaps, but so utterly delicious is a teaspoon or two of miso. It adds a depth of flavour that no other ingredient can and I feel you certainly need that with all the sweetness coming from the caramel and the meringue. Spoon the yoghurt, caramel and miso mixture into the meringue nests and sprinkle liberally with crushed peppermint crisp chocolate.
As for the meringue nests, shop bought is perfectly fine unless you want to pull out all stops and make your own. If you don’t feel like individual nests, a large pavlova will look absolutely beautiful too.
The quantities in the recipe is indicative only as this recipe is pretty much a “make, taste and adjust to your preference” kind of dessert. It depends on the strength of the miso (I prefer to use white miso but can be a pain to find) and also depends on the size of the meringue nests etc. I do feel the dessert does not need any added sugar, there is enough sugar from the caramel, meringue and chocolate.
For a step by step video, click on this link.
I hope you enjoy this recipe for Peppermint Crisp Pavlovas. If you’ve made it, share it with me by tagging @heinstirred on Instagram with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
The recipe was shot on the BRIOCHE design from my range of photography and flatly backgrounds. Click this link to see the whole range.
Peppermint Crisp Pavlovas
Ingredients
- Meringue Nests or a large Pavlova
- Greek Yoghurt
- Caramel Treat or Caramel Sauce
- Miso paste (preferably white)
- Peppermint Crisp crushed
Instructions
- The quantities depends on how many meringue nests you use or the size of the large pavlova. Any left over yoghurt mixture can be stored in the fridge for a few days.
- For 1 cup greek yoghurt, use 2 tbsp caramel and 1 tsp miso
- Give it all a good mix and taste, adding more caramel or miso. Keeping in mind the meringue is very sweet.
- Spoon the mixture into the nests or on top of the pavlova
- Sprinkle with the crushed peppermint crisp and serve
