WHITE CHOCOLATE PAVLOVA

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White Chocolate Pavlova image

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

Provided by Chuck Hughes

Categories     dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 10

4 large egg whites
1 cup/250ml sugar
3 cups/750ml fresh ground cherries
1/2 cup/125ml sugar
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 cups/500ml 35-percent cream
4 egg yolks
1/4 cup/60ml sugar
2 cups/500ml chopped white chocolate

Steps:

  • Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C). Line a baking sheet with parchment paper.
  • For the meringues: Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 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.
  • Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.)
  • Bake until the outside of the meringues is dry, about 3 hours. (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.) Let cool.
  • For the ground cherry compote: Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool.
  • For the white chocolate cream: Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly.
  • Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick.
  • To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote.
  • Cook's Note: The cooled meringues can be stored in an airtight container in a cool, dry place for a few days. The cherry compote can be served on pancakes, waffles, or ice cream. The white chocolate cream can also be used to frost a cake.

Mary Mc Carthy
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I'm allergic to eggs, so I can't eat this pavlova. But it looks delicious!


Jaden Tatenda
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I love this pavlova! It's my go-to dessert for parties and potlucks.


Eli Barmes
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This pavlova is a bit too sweet for my taste, but it's still a good dessert.


Victor innocent
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I'm not sure what I did wrong, but my pavlova turned out flat and dense. It wasn't at all like the picture in the recipe.


Nakib Hasan
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This pavlova is a bit too expensive to make regularly, but it's worth it for a special occasion.


Fateh alipitafi
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I've made this pavlova several times and it's always a hit. My friends and family love it.


Brooke Tronson
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This pavlova is a showstopper! It's perfect for a special occasion.


Maxamed Mukhtaar
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I'm not a fan of white chocolate, so I wasn't sure if I would like this pavlova. But I was pleasantly surprised! The meringue was light and fluffy, and the white chocolate ganache was rich and creamy.


Josi Non
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This pavlova is a bit too sweet for my taste, but it's still a good dessert.


Mthelo Moyo
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I would definitely make this pavlova again. It's a great dessert for a special occasion.


Zayn. Ali
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This pavlova was just okay. It wasn't as good as I was hoping it would be.


Asik Islam Rafi
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I was a bit disappointed with this pavlova. The meringue was a bit too crispy for my taste and the white chocolate ganache was too sweet.


Shehan Anujaya
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This pavlova is a bit time-consuming to make, but it's worth it. The results are stunning and the taste is amazing.


GENTLE MAN
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I'm not much of a baker, but this pavlova was surprisingly easy to make. I followed the recipe exactly and it turned out perfectly.


Deborah Machado
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I made this pavlova for a party and it was a huge hit! Everyone loved it. The white chocolate ganache was especially popular.


Nakeata Ollivierre
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This pavlova was a delightful treat! The meringue was crispy on the outside and soft and fluffy on the inside, and the white chocolate ganache was rich and decadent. I added some fresh berries to the top, and it was the perfect finishing touch.