Brown sugar pavlova with moscato poached pears and honeycomb

A modern twist on a classic Australian dessert, this pavlova is made with brown sugar, and piled high with syrupy sweet toppings.
Brown sugar pavlova with moscato poached pears and honeycombBen Dearnley
2H 30M


Moscato Poached Pears


1.Preheat oven to 160°C (140°C fan-forced). Mark a 25cm circle on a sheet of baking paper. Turn paper over, place on an oven tray. Line a second tray with baking paper.
2.Combine sugars in a small bowl. Beat egg whites and salt in a large bowl with an electric mixer on high speed until soft ribbons are starting to form. Reduce speed to medium; add the sugar mixture, 1 tablespoon at a time, beating until dissolved between additions. Beat for another 5 minutes or until mixture is firm and glossy.
3.Turn the mixer off; sprinkle in the sifted cornflour, vinegar and extract. Beat on low speed until just combined – this should take no longer than 5 seconds.
4.Spread meringue mixture inside the marked circle on tray; form pavlova into a loose dome shape. Use a palette knife to smooth around the side and flatten the top slightly. Place pavlova in the oven, then immediately reduce the temperature to 120°C (100°C fan-forced). Bake for 1 hour 15 minutes or until dry to touch. Turn oven off; cool pavlova in the oven with the door closed overnight.

Moscato Poached Pears

5.Stir all ingredients, except the pears, in a large saucepan over medium heat until sugar has dissolved. Bring to the boil over high heat; boil for 2 minutes. Add pears – they should be covered with liquid. Cover pears with a round of baking paper. Reduce heat; simmer for 30 minutes or until tender. To test, pierce a pear with a thin knife in the thickest part. Cool pears in the syrup.


6.Stir all ingredients, except soda, in a medium saucepan over low heat until sugar has dissolved. Increase heat to medium; boil, uncovered, without stirring, for 5 minutes or until syrup is a dark golden honey colour (or until the mixture reaches 160°C on a sugar thermometer). Remove pan from heat; immediately stir in sifted soda. The syrup will froth. As soon as the last of the soda dissolves, carefully pour the honeycomb onto the remaining tray; avoid spreading the mixture as it will deflate. Cool at room temperature for about 1 hour. Break honeycomb into chunks.
7.Just before serving, combine mascarpone and cream in a medium bowl. Whisk with a balloon whisk until softly whipped. Spread pavlova with cream mixture. Top with the poached pears and honeycomb.

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