White Chocolate, Raspberry & Pomegranate Pavlova
Serves: serves 12
 
Ingredients
  • FOR THE PAVLOVA:
  • 8 Egg Whites
  • ¼ teaspoon Salt
  • 2 ¼ cups Superfine Sugar
  • 4 teaspoons Cornstarch
  • 2 teaspoons White Vinegar
  • ¼ teaspoon Vanilla Extract
  • FOR THE WHITE CHOCOLATE CREAM:
  • 4 ounces Lindt White Chocolate, chopped
  • 2 ¼ cups Heavy Whipping Cream, divided
  • FOR THE RASPBERRY SMASH:
  • 1 cup Fresh Raspberries
  • 2 tablespoons Honey
  • TO GARNISH:
  • ¾ cup Fresh Raspberries
  • Pomegranate Arils from ½ pomegranate
  • 1 Cara Cara (or other variety) Orange, thinly sliced
Instructions
  1. FOR THE PAVLOVA:
  2. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Trace two 7” circles on the paper, spaced apart from each other.
  3. Place the egg whites and salt in the bowl of a stand mixer. Beat the eggs, slowly moving up to high speed. In another bowl, whisk together the sugar and cornstarch. When the eggs form soft peaks, add the sugar mixture in one tablespoon at a time until the meringue becomes stiff and shiny.
  4. Sprinkle the vinegar and vanilla over the meringue and gently fold in until combined. Divide the mixture evenly between the two circles on the parchment paper. Spread the mixture out to a circle in line with the tracing. Smooth the tops.
  5. Place in the oven and immediately reduce the heat to 300 degrees. Bake the meringue for 1 hour 10 minutes on the middle rack. When baking time is complete, turn off the oven but do not open. Let cool in the oven for two hours. Remove oven and let finish cooling at room temperature.
  6. FOR THE WHITE CHOCOLATE CREAM:
  7. Place the white chocolate and ¼ cup of the heavy cream in a small saucepan. Heat on medium, whisking occasionally, until chocolate is melted and smoothly combined with the cream. Remove from heat and let cool to room temperature.
  8. Once the chocolate has cooled, place the remaining cream in a mixing bowl and beat to stiff peaks. Quickly and gently fold the white chocolate into the cream. Place in the refrigerator.
  9. FOR THE RASPBERRY SMASH:
  10. Place the raspberries and honey in a bowl or mortar and pestle. Smash together with a blunt kitchen tool until jam-like in consistency.
  11. TO ASSEMBLE AND GARNISH:
  12. Place one layer of meringue on a serving plate. Spoon half of the white chocolate cream onto the meringue and spread to meet the sides. Sprinkle half of the raspberries and pomegranate arils over the cream. Drizzle half of the raspberry smash over the cream as well.
  13. Top the fruit dotted cream with the remaining layer of meringue. Spread the remaining white chocolate cream on top of the meringue (alternately – pipe the cream with a decorative tip over the top of the meringue). Decorate the top with orange slices and the remaining raspberries and pomegranate arils.
  14. Drizzle the remaining raspberry smash over the top of the pavlova. Refrigerate for at least 1-2 hours before serving.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/01/05/white-chocolate-raspberry-pomegranate-pavlova/