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Rhubarb raspberry pavlova with white chocolate
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Rhubarb Raspberry Pavlova with White Chocolate

Serves 8-10
Prep Time30 minutes
Cook Time1 hour
Cooling1 hour
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: British Style
Keyword: meringue dessert, pavlova dessert, raspberry dessert
Servings: 8

Equipment

  • baking sheet lined with baking parchment paper

Ingredients

For The Pavlova Base

  • 6 large egg whites
  • pinch salt
  • 375 g caster sugar
  • 3/4 tbsp cornflour
  • 1 1/2 tsp vinegar

For The Rhubarb Compote Topping

  • 3 rhubarb sticks chopped into 3cm pieces
  • 2 tbsp water
  • 2 tbsp sugar
  • 75 g raspberries

For The Raspberry Syrup

  • 100 g raspberries
  • 120 ml water
  • 4 tbsp sugar

For The White Chocolate Ganache

  • 100 g white chocolate broken into squares (save a few squares to grate over the top)
  • 100 ml single cream

Instructions

For The Pavlova Base

  • Preheat the oven to 180c /gas mark 4. Beat the egg whites and salt until you get satin peaks. Beat in the sugar a little at a time until the meringue is shiny and stiff. Sprinkle over the cornflour and vinegar and fold in lightly.
  • Mound onto the baking sheet in a round shape. Put in the oven and immediately drop the heat too 150c /gas mark 2. Cook for 1 hour 20 minutes then turn off the oven, leaving the door slightly open and letting the pavlova inside to cool completely.

For The Rhubarb Compote

  • Heat the rhubarb, sugar and water in a small saucepan and cook gently for 8-10 minutes until soft but not disintegrating. Leave aside to cool.

For The Raspberry Syrup

  • Repeat a similar process for the raspberry syrup. Heat half of the raspberries, sugar and water in a small pan until the sugar dissolves and the fruit bubbles up. If it turns into jam (very easy with raspberries!) add a little more water until it goes back to a syrup consistency. When happy with the syrupy-ness, strain and set aside.

For The White Chocolate Sauce

  • Put aside 3-4 chocolate squares to grate over the finished pavlova. In another pan or a double boiler, melt the cream and white chocolate squares together until smooth. Allow to cool slightly but before it thickens again, spoon liberally over the pavlova shell.

Assembling The Pavlova

  • Whip the double cream until thickened. Pile the cream on top of the white chocolate and pavlova base. Then spoon over the rhubarb compote and drizzle with the raspberry syrup.
  • Dot over the rest of the raspberries and finally grate over the remaining squares of white chocolate.

Notes

Inspired by Christmas Pavlova by Nigella Lawson, How to Be a Domestic Goddess