White Chocolate Pavlova

This recipe for White Chocolate Pavlova was my submission to Freshly Blogged.

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 semifreddo but I then decided to make a pavlova as my meringues never fail me.

White Chocolate Pavlova

White Chocolate Pavlova

Recipe Category: Baking, Dessert
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime

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

Method

  • 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

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

What I blogged:

Top of Page

25 thoughts on “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

I would ♥ to hear from you (comments will be visible when I reply) Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.