White Chocolate Pavlova

10 Ratings
  • prep time 40 min
  • total time 265 min
  • serves 8
White Chocolate Pavlova

Chuck Hughes' decadent white chocolate pavlova topped with ground cherry compote is a perfect way to amaze your guests after a delicious meal.

Chocolate, Dessert, European, Summer


Ingredients

Meringues

4 large egg whites

1 cup sugar

Ground Cherry Compote

3 cups fresh ground cherries

½ cup sugar

Juice and zests of 1 lemon

Juice and zests of 1 orange

White Chocolate Cream

2 cups 35% cream

4 egg yolks

¼ cup sugar

2 cups white chocolate, chopped

For serving Cook’s note

Directions

Meringues

1. Preheat oven to 80 C (170 F) and place rack in center of oven. Line a baking sheet with parchment paper.

2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).

3. Gently spread the meringue into small circles on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the cream and ground cherry compote.)

4. Bake for 3 hours or until the outside is dry. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.)

Ground Cherry Compote

1. In a saucepan, mix all the ingredients and cook for about 25 minutes until the cherries are translucent and the liquid is syrupy. Transfer to a bowl and let cool.

White Chocolate Cream

1. In a saucepan, bring the cream to a simmer.

2. In a bowl, whisk together the egg yolks and sugar. Pour the hot cream slowly into the egg yolk mixture whisking constantly, than transfer back into the saucepan. Continue cooking on medium heat for 2 minutes stirring constantly until it thickens.

3. Put the chopped chocolate in a large bowl and pour the hot cream mixture, through a strainer, onto the chocolate. Stir until all the chocolate has melted. Let cool for 1 hour in the refrigerator. Using an electric or stand mixer beat until the mixture is pale and thick. Set aside.

For serving

1. Place the meringue onto a serving plate. Garnish with a dollop of white chocolate cream and top with the ground cherry compote. Serve immediately.

Cook’s note

1. The cooled meringue can be made and stored in a cool dry place, in an airtight container for a few days.

2. The ground cherry compote can be served on ice cream, for breakfast on pancakes, waffles, etc.

3. The chocolate cream can also be used to ice a cake.

See more: Chocolate, Dessert, European, Summer

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