Brown Sugar Pavlova

At the moment, I am a little obsessed with Brown Sugar Pavlova. They have a creamier interior texture and are just as crispy as their white sugar cousins. I love their champagne color!

A Tested Recipe for Brown Sugar Pavlova

But I had to go through countless recipes for Brown Sugar Pavlova before I developed the correct one. I wanted to pair it with a recipe for filling that would use the leftover egg yolks. Check out my recipe for Lemon Curd which can then be turned into Lemon Cream Filling. I am working on other egg yolk recipes because I am now in the pavlova making zone. More leftover eggs yolks are in my future!

I decided to post this recipe for Brown Sugar Pavlova separate from any filling because I thought the recipe would be too daunting. Once you have the pavlova made, you can fill it with any number of delicious ingredients. Fruit and whipped cream are the standard filling which are easy enough. Even dusting the pavlova with powdered sugar and drizzled with honey could be an option. Ice cream would be phenomenal.

Get Creative with the Filling!

The filling can be your creation entirely. I usually assemble the whipped cream and berry version, but soon I will be experimenting with other fillings like sautéed bananas with dulce de leche, or pineapple flambé with pralines or custard. A single pavlova can work as a cake topper, or the double pavlova could be a cake by itself. You see? I could go on for days. Brown Sugar Pavlovas simply lend themselves to your creativity.

Start with the single Brown Sugar Pavlova if you have never made pavlova before. Once you have mastered the technique then move on to making the double pavlova, and then on to making your own fillings from scratch. This is one of my absolute favorite desserts. Very inexpensive to make and delicious on so many levels!