I discovered this Pavlova recipe whilst searching for interesting fillings and discovered this version by thekitchenmccabe.com.
The fact that this recipe takes a minimum of 4 hours from start to finish did not sway my decision to try it out. (So glad I did!)
When I plan luncheons or dinner parties, I usually have lots to do and with a bit of time management, this cake allows me enough time to set the table, cook the rest of my menu and then end with this gorgeous baby that brings the oohs and aahs to the table. Job done and most importantly, it is delicious!
Tip: About 3 years ago, I did a French cooking course in the south of France at gastronomicom.fr No matter if we did pastry or cuisine, we always had a spray bottle of white vinegar and water to sterilize any surface or equipment. I have the same habit in my own kitchen and whenever I use my mixer for egg whites, I do a quick spray of vinegar and wipe it clean. This will get rid of any nasty bugs or oil residue in your bowl.
Both photos taken by photographer Anne Bråtveit / Bolig og Hjem
You’ll need
- FOR THE PAVLOVA:
- 8 Egg Whites
- ¼ tsp Salt
- 2¼ cups Castor Sugar
- 4 tsp Cornstarch
- 2 tsp White Vinegar
- ¼ tsp Vanilla Extract
- FOR THE WHITE CHOCOLATE CREAM:
- 100g good quality white chocolate, chopped
- 2¼ cups Heavy Cream, divided 2 cups and ¼ cup
- FOR THE RASPBERRY SMASH:
- 1 cup Fresh Raspberries
- 2 Tbs Honey
- TO GARNISH:
- ¾ cup Fresh Raspberries
- Pomegranate Arils from ½ pomegranate
- 1 orange, thinly sliced and segments halved again
Method
- For the Pavlova. Preheat the oven to 160ºC. Line a baking sheet with parchment paper. Trace 2 x 18cm circles on the paper, spaced apart from each other.
- 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.
- 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.
- Place in the oven and immediately reduce the heat to 150ºC. 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 from oven and let finish cooling at room temperature.
- For the White chocolate cream. 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.
- 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.
- For the raspberry smash. Place the raspberries and honey in a bowl or mortar and pestle. Smash together with a blunt kitchen tool until jam-like in consistency.
- To assemble and garnish. 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 raspberry smash, raspberries and pomegranate arils over the cream
- Place the remaining meringue on top and repeat the process with the balance of the garnish ingredients. If you want to be more fancy, you can pipe the white chocolate cream with a decorative tip. Finish off by decorating with slices of orange.
- Refrigerate for at least 1-2 hours before serving.