Berry & White Chocolate Pavlova - Whitworths

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15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Berry & White Chocolate Pavlova

Whether it’s Wimbledon or a weekend BBQ, this scrumptious Berry & White Chocolate Pavlova is a summer showstopper! It is the perfect pud that everyone will love, and best served with bubbles! Recipe by @goodmoodfood.uk

1 hour (plus cooling time)
Basic
SAVE ME
  • 6 egg whites
  • 375g caster sugar
  • 2tsp cornflour
  • 2tsp white wine vinegar
  • 2tsp vanilla extract
  • 1 blob red food colouring
  • For the toppings: 3-4 x 25g Whitworths Berry & White Chocolate Shots
  • 600ml double cream
  • 2tbsp raspberry jam
  • 300g fresh berries (strawberries and raspberries)
  • Icing sugar, to decorate (optional)
  1. Preheat the oven to 130C Fan. On a rectangular sheet of baking paper, draw around a large plate (approx. 28cm).Line a baking tray with the paper, ensuring the circle line is placed in the centre.
  2. Start by making your meringue. In a stand mixer or in a large bowl with an electric whisk, beat your egg whites until stiff peaks form when you remove the whisk.
  3. While whisking, add in the sugar 1tbsp at a time until it’s fully incorporated and the meringue is thick, glossy and holding stiff peaks.
  4. In a small dish, mix the cornflour and white wine vinegar together. Add to the meringue along with the vanilla and whisk until fully combined.
  5. Using a skewer or cocktail stick, add in the red food colouring and swirl it around to create a pale pink marble effect.
  6. Pour the meringue into the centre of the circle on the baking paper.
  7. Using a spatula or knife, spread the meringue to the edge of the circle, swirling and building up the sides so that they are higher than the centre.
  8. Place the meringue in the oven then reduce the heat to 120C Fan immediately.
  9. Bake for 1 hour then turn off the oven, open the oven door and leave to cool completely or at least 1 hour.
  10. Meanwhile, whisk the double cream until soft peaks form. Add the raspberry jam in and mix until semi-incorporated. Refrigerate until you decorate.
  11. Transfer the meringue to a cake stand or plate, peeling off the baking paper.
  12. To decorate, add the cream into the centre of the meringue then add on your berries, Whitworths Berry & White Chocolate Shots and sprinkle with icing sugar (if using). Cut into slices and serve with bubbles!