Popcorn Pavlova with Sea Salted Caramel Sauce

Popcorn Pavlova with Sea Salted Caramel Sauce

Exactly a year ago today we launched this blog from our scullery to share recipes celebrating local produce and the people who put their time, effort and skill into creating them. To celebrate, we’re sharing our sea salt caramel & popcorn pavlova recipe fit for a Birthday party! This gluttonous, gorgeous, sweet, salty, sticky, crunchy dessert will satisfy any sweet tooth.

Growing up in Forkhill no family BBQ was complete without heavy rain and a fruit Pavlova expertly baked by one of my Aunties to have a chewy gooey centre  and while my fondness for sweet treats has waned over the years in favour of savoury cheeses and meats, I can never pass on a Pav!

Aussies claim to have first created the Pavlova, although my Kiwi friends will dispute this to the death! The recipe below, is slightly modified from a recipe shared with me by an Irish-Australian, Owen and I daren’t dispute the origins of the Pav with this man!!

Owen’s tips for the perfect Pavlova base:

  1. Use a clean copper bowl to whisk the eggs (metal if copper isn’t available).
  2. Take your time adding the sugar and ensure the sugar granules are well-beaten into the egg whites. You can check for a glossy sheen on the peaks and the texture of the sugar granules will become less apparent (and less crunchy) when it’s well-beaten.
  3. Keep the temperature low and when the base has cooked let it come to room temperature over time, don’t immediately expose the cooked base to cooler air in the kitchen. Let it cool gradually in the oven and then move it to the bench in the kitchen.

Hopefully you’ll get the chance to try this recipe and you enjoy it as much as we did! Like anything shared in the Scullery, it tastes best in great company!

A big thanks to Owen for imparting these Pebbles of Pavlova wisdom!

Happy Birthday 2


Popcorn Pavlova with Sea Salted Caramel Sauce


Serves 8:


For the meringue:

8 Egg Whites @ Room Temp

400g Granulated Sugar

1 tsp Vanilla Essence

1 tsp Cornflour

1 tsp White Wine Vinegar

1 sheet of Greaseproof Baking Paper

For the topping:

400mLs Whipping Cream

1 tsp Vanilla Essence

1 pot of En Place Salted Caramel Sauce

150g Salted Popcorn

150g Toffee Popcorn

150g Chocolate Pieces




Preparation time: 40 minutes

Cooking time: 3 hrs 10 minutes (including 2hr cooling time)

Calories per serving: 501 Calories (59.5g sugar)

Pre-heat the oven to 150*C.

Whisk the egg whites until firm. Gradually add the granulated sugar 50g at a time and whisk into the egg whites. When the mixture takes on a glossy appearance, and the crunch from the sugar granules disappears, sprinkle in the cornflour, vanilla essence and white wine vinegar, whisk in to mix well and the meringue mixture is ready to bake.


Transfer the meringue mixture onto a piece of greaseproof paper and smooth into a circle before baking for one hour and 10 minutes at 150*C.

Raw Merengue

Once baked, switch off the oven and without moving the meringue, leave it to cool in the oven for 1 further hour before removing to cool at room temperature for 1 hr.

Cooked Pav

While the Pavlova cools, melt the jar of En Place Salted Caramel on a high heat in a pan until it comes to the boil.


Mix the popcorn and chocolate in a large mixing bowl and pour over the melted caramel, mixing thoroughly. Leave to cool at room temperature.

Popcorn and choc

Whisk the cream until stiff and add the vanilla essence before spreading it over the Pavlova base and covering with the cooled popcorn, chocolate and salted caramel topping.

Immediately serve your chewy, gooey, salty, sweet, delicious popcorn pavlova!

Happy Birthday

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For SculleryMade goods & other local artisan produce, come and find the maid at Inns Market on the last Saturday of every month!

SculleryMade – Ormeau Rd, Belfast                                                      Contact: Caoimhe@scullery-made.com

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