Raspberry and White Chocolate Pavlova

Raspberry and White Chocolate Pavlova
Raspberry and White Chocolate Pavlova

Preparation time: 1-2 hours

Cooking time: 1-2 hours

Serves: 16



  • 2 tsp SAFARI® Organic White Wine Vinegar
  • 6 egg whites
  • 375g caster sugar
  • 2 tsp cornflour
  • 2 tsp vanilla extract
  • 300g fresh raspberries
  • Red food colouring paste (optional)

Raspberry filling

  • 600ml double cream
  • 2 tsp vanilla extract
  • 10g freeze-dried raspberry pieces

Chocolate shards

  • 200g white chocolate
  • 5g freeze-dried raspberry pieces, plus extra to decorate


  • 350g frozen or fresh raspberries
  • 2 tbsp icing sugar, sifted



  • 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.

Chocolate shards

  • 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.

Raspberry filling

  • 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.

To assemble

  • 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.

Safari Vinegar Recipes