Gooey caramel meringue slice

I can still remember making this slice as a young girl. I’m sure I created a terrible mess in the kitchen but the reward was always worth it!

  • 45 mins cooking
  • Makes 24 piece
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  • 100 gram softened, plus extra for greasing
  • 1/2 cup caster sugar
  • 2 egg yolks
  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1 can condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup caster sugar
  • 25 gram butter
  • 1 egg yolk
  • 1 tablespoon (heaped tbsp) plain flour
Meringue topping
  • 3 egg whites
  • 3/4 cup caster sugar


  • 1
    Preheat oven to 170°C. Grease a Swiss roll tin.
  • 2
    In a bowl, cream the butter and sugar together, then beat in the egg yolks and continue to beat until the mixture is light and fluffy and the sugar is dissolved.
  • 3
    Add the flour and baking powder and mix well. Press into the greased tin and smooth out the mixture with the back of a spoon.
  • 4
    Make the caramel filling by combining all the ingredients in a small saucepan. Stir over a low heat until the sugar has dissolved, then pour over the base.
Meringue topping
  • 5
    Beat the egg whites until they form soft peaks and continue to beat while adding the sugar. When the mixture is glossy, spread it over the caramel.
  • 6
    Bake for 45 minutes. Allow to cool for 10 minutes before slicing into squares.

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