Recipe For White Chocolate Pavlova

As I was saying in my post for chicken liver terrine, this week’s Freshly Blogged challenge had to be two dishes, both using cayenne pepper and cinnamon. We did not have to make a dessert but I chose to as given the ingredient limitations and the addition of vinegar to the pantry, I knew I could make something sweet. The inspiration for this week’s recipes came from James Martin. Better known as Sweet Baby James, his dessert recipes are extremely inspiring and always work. I have never used white chocolate before as there has not been a sugar free version in South Africa for a number of years now, and so I paged through his Desserts recipe book to see what I could make. My first thought was to make a white chocolate semifreddo but I then decided to make a pavlova as my meringues never fail me.

White Chocolate Pavlova
White Chocolate Pavlova
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White Chocolate Pavlova

Ingredients

  • 3 egg whites
  • 125 g caster sugar sieved, plus extra for sprinkling
  • 5 mls cornflour
  • 2.5 mls white wine vinegar
  • 250 mls milk divided
  • 20 g custard powder
  • 35 g sugar
  • 5 mls ground cinnamon
  • 250 g strawberries hulled and halved
  • 0.625 mls cayenne pepper
  • 80 g white chocolate
  • 15 mls cream

Instructions

  • Preheat the oven to 180°Celsius
  • Whisk the egg whites on a low speed until frothy
  • Whisk on medium speed until stiff peaks are formed
  • On a high speed add the sugar 1 tablespoon at a time, until stiff and glossy
  • Fold in the corn flour and vinegar
  • Place most of the meringue onto a lined baking sheet in the shape of a circle
  • Pipe the edges and bake for 10 minutes
  • Reduce the heat and bake for a further 2 hours
  • Put 50mls milk into a saucepan and add the custard, sugar and cinnamon
  • Stir until dissolved and add the rest of the milk
  • Bring to the boil over a medium heat, stirring constantly until thick
  • Pour into a bowl, dust with caster sugar and set aside to cool
  • Layer the strawberries cut side up on a plate and sprinkle with the cayenne pepper
  • Once you have taken the pavlova out of the oven, melt the white chocolate over a bain-marie
  • Brush the chocolate into the middle of the pavlova
  • Loosen the custard with the cream and layer on top of the chocolate
  • Place the strawberries cut side down onto the custard and serve immediately

 

Click on the links for conversions and notes.

A Slice Of White Chocolate Pavlova
A Slice Of White Chocolate Pavlova

Disclosure: This challenge was sponsored by Robertsons for the Freshly Blogged Challenge. This post is in line with my blogging policy.

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24 thoughts on “Recipe For White Chocolate Pavlova

  1. i always admire pavlovas and think they look so pure and yummylicious–to date i have neever eaten one.
    Your pavlova looks stunning–i shall just eat with my eyes

  2. I made this lovely fabulous dessert yesterday afternoon & my husband, mom & dad & I loved it too, tandy! So amazing! xxx

    Thanks again! xxx

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