"A Slice Of White Chocolate Pavlova"
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White Chocolate Pavlova


  • 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


  • 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