RECIPE

WHITE CHOCOLATE, RASPBERRY & PISTACHIO PAVLOVA

Pavlova is always a crowd pleaser and this version even more so! Here I have used white chocolate and pistachios in the meringue as well as on top, this gives the Pavlova a wonderful texture.

INGREDIENTS (Serves: 10-12 slices)

For the meringue base:

- 6 large eggs

- 50g white chocolate, chopped

- 300g caster sugar

- 1tsp white wine vinegar

- 50g pistachio nuts, chopped

For the topping:

- 500ml double cream

- 300g raspberries

- 4 fresh figs, quartered

- 50 white chocolate

- 50g pistachio nuts, chopped

METHOD:

1 - Preheat the oven to 160°C and line a flat, baking tray with baking paper.

2 - Beat the egg whites until they are stiff and then beat in the sugar one spoonful at a time.

3 - Carefully stir through the vinegar, chopped white chocolate and pistachios until everything is combined.

4 - Spoon the meringue mixture onto the prepared baking tray, making a rough circular shape (approx. 20cm wide). Mound the meringue mixture around the edges and leave a slight dip in the centre – this is where the cream and berries will go.

5 - Place in the oven and immediately turn it down to 140°C and cook for an hour and a half.

6 - Turn the oven off but leave the Pavlova in there until completely cool – this prevents the meringue from cracking due to the temperature change.

7 - Once cool, remove the Pavlova from the oven and carefully transfer onto a serving dish.

8 - Whip the cream until just thick and pile onto the cooled meringue.

9 - Top with the quartered figs, raspberries and chopped pistachios.

10 - To make the white chocolate curls, carefully scrape the edge of a knife blade along the flat side of a bar of chocolate and sprinkle over the Pavlova.