Melted white chocolate, raspberries, passion fruit and caramel… what’s not to love about this easy pavlova recipe?
6 medium free-range egg whites
300g/11oz caster sugar
1 tsp cornflour
1 tsp white wine vinegar
250ml/9fl oz double cream
150g/5oz white chocolate, melted
1kg/2lb 4oz fresh raspberries
5 fresh passion fruit, scoop the pulp out and set to one side
200g/7oz caster sugar
2 tbsp water
For the meringue, preheat the oven to 140C/280F/Gas 1.
Place the egg whites into a clean bowl and whisk with a hand whisk until soft peaks are formed when the whisk is removed from the bowl. Add half of the sugar and whisk until firm, then fold in the remainder of the sugar until combined.
Gently fold in the cornflour and vinegar with a spoon until well combined; then set aside.
Line a baking tray with non-stick baking parchment. With a large spoon, make a nest shape with the meringue mix or make 10 smaller individual ones. Place in the oven to cook for 10 minutes before turning the heat down to 120C250F/Gas ¼ (or turn the oven off) and leave overnight. Remove from the oven and leave to cool completely.
For the filling, whisk the cream in a bowl until soft peaks form when the whisk is removed from the bowl. Spread the white chocolate in the centre of the meringue nest (or nests) and fill with the whipped cream. Sprinkle over the fresh raspberries and spoon over the passion fruit pulp.
For the caramel, place the sugar and water into a non-stick pan and put over a medium heat. Allow to caramelise, then remove from the heat, cool for 1-2 minutes and, with a spoon, drizzle over the top of the pavlova. Serve.
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