White Chocolate Pavlova with Mango, Passionfruit & Blackberry
Pavlova is a sure fire way to continue summer into the Autumn months. Endlessly customisable to suit your sweet preferences, we opted for a tropical fusion on top of our honey-noted 37% White Chocolate Pavlova. This is a summer-time dessert deserving of seconds.
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Meringue
4 Large egg whites
225g Caster sugar
White Chocolate Chantilly
300g Chocolate
900ml Double Cream
Mango Coulis
2 Fresh Mangos
25g Light brown sugar
2 Fresh Passionfruit
1 Punnet of Blackberries (for decoration)
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• Preheat the oven to 150°C.
• To make your meringue, whip the egg whites in a clean bowl until foamy. Gradually add the sugar and whip until firm peaks (test the mix by rubbing some through two fingers, if there are no sugar crystals it’s good to go!)
• Pipe or spread across your baking tray. Bake in your preheated oven for 1 hour then turn off the oven leave for a further hour. Store, covered at room temperature until needed.
• Make the white chocolate Chantilly, heat the cream in a pan until steaming, pour over the chocolate, leave to set for a few minutes before mixing to combine. Chill completely before whipping and topping your meringue.
• To make the coulis, prepare the mango, chop up and blitz together with the sugar until smooth, fold through the fresh passionfruit and use to drizzle over the pavlova.
• Finish with the fresh blackberries and grated white chocolate and serve straightaway!
