Sugar Cookie Toffee Pavlova

For a light and lovely holiday dessert, try this amazing Pavlova recipe, made with our deliciously addictive Niagara Milk Chocolate Sugar Cookie and Toffee Clusters! 🍪🍫


  • 4 egg whites
  • Pinch of salt
  • 1¼ Cups superfine sugar
  • 2 Tsp. cornstarch
  • 1 Tsp. white-wine vinegar
  • 1 Bag Niagara Sugar Cookie & Toffee Clusters
Sugar Cookie Toffee Pavlova


  • STEP 1:

    To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
  • STEP 2:

    Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
  • STEP 3:

    Let sit at room temperature at least 15 minutes and up to 2 hours. Add chopped Niagara clusters. Ingredient.

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