White Chocolate Pavlova Recipes

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CHOCOLATE PAVLOVA



Chocolate Pavlova image

Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

Provided by Olga D

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h50m

Yield 8

Number Of Ingredients 13

6 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 ½ cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
  • Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
  • Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g

CHOCOLATE & PEANUT BUTTER PAVLOVA



Chocolate & peanut butter pavlova image

Combine sweet and salty peanuts, crisp meringue and a creamy chocolate crémeux mixed with rich peanut butter cream in this dessert. It's a sensory delight

Provided by Liberty Mendez

Categories     Dessert

Time 1h50m

Yield Serves 10-12

Number Of Ingredients 18

75g whole milk
115ml whipping cream
2 egg yolks, reserving the whites for the meringue
50g caster sugar
150g dark chocolate, finely chopped
60g salted butter, softened
3 large egg whites
200g caster sugar
1 tsp white wine vinegar
2 tsp cornflour
50g dark chocolate, melted and cooled
100g shelled peanuts, regular or roasted
60g granulated sugar
100g white chocolate, roughly chopped
100g smooth peanut butter
25g cold salted butter, cut into cubes
225ml double cream
dark chocolate shavings, to serve (optional)

Steps:

  • First, make the crémeux. Bring the milk and cream to the boil in a small saucepan, whisking occasionally. Whisk the egg yolks and sugar together in a medium heatproof bowl until smooth. Pour in the hot cream mixture in a steady stream, whisking continuously until combined. Return to the saucepan, and simmer over a low heat for 3-4 mins, stirring continously until thickened to a custard.
  • Put the dark chocolate into a large heatproof bowl and strain the hot custard over it through a fine mesh sieve, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm. Add the butter and blitz using a hand blender until smooth. Cover and leave at room temperature until needed.
  • Heat the oven to 150C/130C fan/gas 2 and line two baking sheets with baking parchment. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
  • Spoon half the meringue mixture into the middle of one of the prepared baking sheets, and spread out into a roughly 20-25cm circle. Repeat with the the remaining meringue mixture on the second baking sheet. Drizzle the melted chocolate evenly over both circles, then gently swirl it using a cutlery knife or skewer until you have a marbled effect. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
  • Meanwhile, make the candied peanuts. Tip the peanuts, sugar and 1 tbsp water into a heavy-bottomed saucepan and cook over a medium heat for 3-4 mins, stirring until the peanuts start to crystallise and turn white. Continue to cook, stirring, for another 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch of sea salt flakes, then scrape onto a sheet of baking parchment. Spread out using a spatula, and leave to cool completely.
  • For the peanut butter cream, melt the white chocolate, peanut butter, butter and 25ml cream in a small saucepan over a low heat, stirring until smooth. Transfer to a bowl and leave to cool for 10 mins. Whisk the remaining cream to soft peaks, then fold in the peanut butter mixture until thick and billowy.
  • To assemble, put one meringue circle on a serving plate, spoon over half the crémeux followed by half the peanut butter cream, then sprinkle with half the candied peanuts. Top with the second meringue circle, then the remaining crémeux and peanut butter cream, and the rest of the candied peanuts. Scatter over some dark chocolate shavings, if you like. Will keep chilled for up to two days.

Nutrition Facts : Calories 548 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

THE BEST PAVLOVA



The Best Pavlova image

Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

Provided by Virginia

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 12

Number Of Ingredients 8

3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 ¼ cups heavy whipping cream
½ cup confectioners' sugar
1 pint fresh strawberries

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
  • In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
  • Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
  • Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
  • In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 25.3 g, Cholesterol 34 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 23.7 mg, Sugar 23.1 g

CHERRY CHOCOLATE PAVLOVA



Cherry chocolate pavlova image

Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit

Provided by Emma Lewis

Categories     Dessert, Dinner, Lunch

Time 2h

Number Of Ingredients 20

6 large egg whites
300g caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g cocoa powder
50g finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
½ 600g jar stoned cherry compote
fresh cherries, to serve
6 large egg whites
300g caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g cocoa powder
50g finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
½ 600g jar stoned cherry compote
fresh cherries, to serve

Steps:

  • Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
  • Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
  • When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
  • Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
  • Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
  • When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.

Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 45 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

WHITE CHOCOLATE PAVLOVA



White Chocolate Pavlova image

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

Provided by Chuck Hughes

Categories     Dessert

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 10

4 large egg whites
1 cup/ 250ml sugar
3 cups/ 750ml fresh ground cherries
1/2 cup/ 125ml sugar
1 lemon, juice and zest of
1 orange, juice and zest of
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 Notes:.
  • 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.

Nutrition Facts : Calories 49, Fat 2.1, SaturatedFat 0.7, Cholesterol 83, Sodium 31.5, Carbohydrate 4.4, Fiber 1, Sugar 0.7, Protein 3.3

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Top Asked Questions

How do you make a Pavlova?
Bake in the oven for 1 hour and 20 minutes, then turn off the heat and allow the pavlova to cool in the oven for at least 3 hours. For the white chocolate cream, melt the chocolate in the microwave by heating in 10-second bursts until completely melted. Mix 100ml of cream through the melted chocolate to form a soft ganache.
How to make pavlova meringue?
Whenever making any Pavlova recipe, you want to start off with room temperature egg whites. Whisk them on high speed with some sugar and vanilla. Then place the meringue into a pastry bag and pipe them onto a baking sheet in a circular motion. I like to use a Wilton 1E piping tip for this step.
Is there a frozen berry Pavlova with white chocolate drizzle?
And without a doubt, this Frozen Berry Pavlova with White Chocolate Drizzle delivers on all those requirements. The Frozen Berry Pavlova is a crispy and chewy vanilla meringue pavlova topped with whipped cream, frozen & tart berries, chopped pistachios for crunch and a sweet white chocolate drizzle.
What is Pavlova?
Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

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