Raspberry and White Chocolate Pavlova
Preparation time: 1-2 hours
Cooking time: 1-2 hours
- Preheat oven to 150°C.
- Draw a 28cm circle on a sheet of baking paper.
- Whisk the egg whites into stiff peaks with an electric mixer.
- With the motor running, add in the caster sugar one tbsp at a time until all the sugar is used up and the meringue is glossy and holding stiff peaks.
- Blend the cornflour with the vinegar and whisk into the meringue, along with the vanilla extract.
- If using the red food colouring, dip the tip of a skewer or small knife into the food colouring paste and mix well into the stiff cream to make the meringue pale pink.
- Place your prepared sheet of baking paper onto a large baking tray, pencil marks down. Use a little meringue in each corner to stick the paper to the baking tray.
- Take a large spoon or spatula and pile the meringue inside the circle on the baking paper, spreading it to cover the edges.
- Build up the sides to create a ringed wall that’s higher than the centre, leaving a slight hollow in the middle for the cream filling.
- Place the meringue in the oven and immediately turn the heat down to 140°C. Bake for about 1 hour, or until the outside is crisp but not browned.
- Turn the oven off and open the door fully, leaving the meringue inside until completely cooled.
- Set aside a third of the white chocolate.
- Place the remaining chocolate in a large heatproof bowl set over a saucepan of gently simmering water to create a bain marie in which to melt the chocolate.
- When the chocolate reaches 45°C on a cooking thermometer, remove from the heat.
- Add in the reserved chocolate and stir until it is melted and cools to 26-27°C.
- Return the chocolate to the bain-marie and heat gently until it reaches 28–29°C.
- Spread the white chocolate over a large sheet of baking paper using a palette knife.
- Top with the freeze-dried raspberry pieces and allow to cool and set.
- Once the chocolate has set, break it into shards, these will be used to decorate the top of the pavlova once assembled.
- Whip the cream until soft peaks form when the whisk is removed.
- Stir in the vanilla extract and fold in the freeze-dried raspberry pieces.
- Place the raspberries, icing sugar and 2 tbsp water in a saucepan and warm over a gentle heat, stirring frequently until the raspberries have collapsed.
- Remove from the heat and use a fork or hand blender to further break up the raspberries.
- Push the raspberry pulp through a fine sieve into a jug and loosen with a splash of water if necessary, to reach desired consistency. Place in the fridge to cool.
- Spoon the whipped cream mixture into the centre of the pavlova.
- Scatter the fresh raspberries on top, followed by a sprinkle of freeze-dried raspberry pieces.
- Decorate with the shards of chocolate and drizzles of raspberry coulis.
- Cut into slices and serve.