Serves: 8-10

Make Easter a showstopper with this heavenly Pavlova Ice-cream cake by Kirsten Tibballs.

Applying the hero ingredient of Maldon Sea Salt, Kirsten combines enticing layers of salted caramel no-churn ice-cream and almond chocolate meringue with a luscious salted caramel.

Who said Pavlova was only a Christmas dessert?


See the full recipe below.


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         good-quality 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 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   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.
  • the unopened can of condensed milk in a saucepan for 3.5 hours before allowing it to cool completely at room temperature.
  1. Whip the condensed milk until smooth.
  2. Add the cream, vanilla and a generous pinch of Maldon Sea Salt.
  3. Whip to a medium to firm peak.
  4. 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 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.
Unleash Your Amazing With Savour
Join now