Christmas Pavlova
Crispy shells filled with marshmallow. Top with white chocolate cream, fresh raspberries and pistachios, then drizzle with a boozy raspberry sauce for the ultimate Christmas Pavlova Platter
Servings: 10
Ingredients
- 4 Egg whites room temperature
- 1 cup Caster sugar
- ¼ tsp Cream of tartar
White Chocolate Cream
- 125 ml Heavy cream
- 80 g White chocolate
Raspberry Sauce
- ¼ cup Sugar
- 2 tbsp Water
- 125 g Frozen raspberries defrosted
- 1 tbsp Chambord Framboise raspberry liqueur, can be substituted with Grand Marnier, or omitted
Decoration
- Fresh raspberries
- Pistachio kernels unsalted and partially chopped
Instructions
Make the White Chocolate Cream
- Place half of the cream and all of the chocolate in a microwave safe bowl and heat on 50% for 1 minute
- Stir the chocolate and cream vigorously, then heat again on 20 second bursts, until mixture is smooth.
- Cover mixture with plastic wrap (touching the surface). Cool to room temperature and then place in the fridge overnight
- When ready to decorate the Pavlovas, whisk the chocolate mixture on medium-high until fluffy
- Add the remaining cream and continue to whisk until thickened
Pavlovas
- Preheat oven to 120°C/110 Fan/250°F
- Line 2 baking trays with baking paper -use a little of the pavlova mixture to "glue" the corners down
- In the bowl of a stand mixer, whisk the egg whites and cream of tartar on medium speed until it forms soft peaks
- Gradually add the sugar, one tablespoon at a time, whisking for 30 seconds between additions
- Using a large ice cream scoop, place 2 scoops onto the baking sheet, repeating to make 10 pavlovas
- Use an offset spatula or butter knife to push down lightly, then smooth to form pavlovas into circles. Using the offset spatula, swipe up diagonally to form grooves
- Bake for 1 hour, then turn off the oven and leave to cool completely in the oven (you can quickly check to see if the pavlovas are ready -if they're a little sticky, continue to cook for another 10 minutes)
Raspberry Sauce
- Place the defrosted raspberries, sugar and water in a small saucepan and bring to a simmer. Simmer for 5 minutes, until slightly thickened
- Place a mesh sieve over a bowl, then push the raspberry mixture through the sieve and discard the seeds
- Optional stir through the Chambord
- Allow to cool before using
- Just before serving, dollop the White Chocolate Cream onto the Pavlovas and decorate with fresh berries and pistachio kernels. Drizzle with the Raspberry sauce
Notes
- Raspberry sauce can be made in advance. It will keep in the fridge for 2 weeks
- Oven temperatures are low for baking Pavlovas and ovens can vary -I use an oven thermometer to check the temperature of my oven before baking
- Raspberry liqueur is optional in the sauce and can me omitted. Add a little extra water if the sauce is too thick
- The white chocolate cream is partly prepared the night before, so allow time for that.
- White chocolate cream pairs beautifully with raspberries, but can be replaced with Chantilly Cream for a quicker and easier alternative