White chocolate pavlova- no.1 recipe
This pavlova with white chocolate and raspberries is truly an extraordinary treat — a dessert that feels luxurious yet surprisingly achievable at home. With its crisp, delicate meringue shell, soft, marshmallow-like interior, and a decadent topping of sweet white chocolate paired with vibrant, juicy raspberries, it’s a dessert that impresses both in taste and appearance. It’s perfect for special occasions, whether you’re hosting a dinner party, celebrating a birthday, or simply looking to treat yourself and your loved ones to something extraordinary.
One of the greatest advantages of this pavlova is that much of it can be prepared well in advance, making it a stress-free choice for entertaining. The meringue itself can be baked ahead of time, and the toppings assembled just before serving, which allows you to focus on other aspects of your meal while still presenting a show-stopping dessert at the table. Its dramatic appearance and exquisite flavour make it the kind of dessert that guests will remember long after the occasion is over.
To make this pavlova successfully, you will need a cooking thermometer to ensure the meringue reaches the perfect temperature, a large baking tray to give it plenty of room to bake evenly, and an electric mixer to achieve stiff, glossy peaks in the egg whites. These tools are essential for creating the perfect texture — light and airy on the inside, yet crisp and delicate on the outside.
In terms of time, this recipe does require some patience, but the results are worth every minute. Allow approximately 1 hour to prepare the meringue mixture, carefully whipping and folding to achieve the ideal consistency. Once in the oven, the pavlova will need about 1 hour to cook, during which time it slowly dries out and develops that signature crisp exterior while maintaining its soft, marshmallowy interior. The process may feel slow at times, but each step contributes to a dessert that is truly magnificent, both in flavour and presentation.
When finished, this pavlova becomes the centerpiece of any table — a striking combination of creamy white chocolate, tart-sweet raspberries, and melt-in-your-mouth meringue that is as stunning to look at as it is to eat. Whether you’re serving it for a formal celebration or a casual family gathering, this dessert will elevate the occasion, making all the effort feel completely worthwhile. In short, it’s not just a pavlova — it’s a delicious show-stopping masterpiece that rewards patience with every indulgent bite.
White chocolate pavlova- ingredient list!
Ingredient list for the meringue-
Six whites of eggs
13 oz/375g of caster sugar
Two teaspoons cornflour and two teaspoons white wine vinegar
Two teaspoons of vanilla extract
One tiny bit of red food colouring paste, if desired
Fresh raspberries, 300g/10½oz, for decoration
Ingredient list for the chocolate shard-
200g/7oz of premium white chocolate, chopped 1 tiny handful (around 5g) pieces of freeze-dried raspberries plus more for decoration
Ingredient list for the raspberry filling and coulis-
Double cream, 600 ml/20 fl oz
Two teaspoons of vanilla extract
Two tiny handfuls (around 10g) Pieces of freeze-dried raspberries
350g/12oz of fresh or frozen raspberries
Two tablespoons of sifted icing sugar
Step 1
Preheat the oven to 150°C/130°C Fan/Gas 2, giving it time to reach the correct temperature so your pastry cooks evenly. While the oven is warming, take a sheet of baking paper and draw a 28cm/11in circle on it — a simple way to guide the size of your pastry. You can use a large dinner plate to trace the circle, ensuring it is neat and even. This step helps the pastry bake uniformly and makes it easier to shape your dessert or tart precisely.
Step 2
To make the meringue, use an electric mixer to whisk the egg whites until stiff peaks form when the whisk is removed. Next, while the motor is running, add one tablespoon of sugar at a time until the meringue is glossy and holds stiff peaks and all the sugar has been integrated. Add the vanilla extract to the meringue after blending the cornflour and vinegar. To make the meringue pale pink, dip the tip of a skewer or tiny knife into the red food colouring paste (if using) and well stir.
Step 3
Place the prepared baking paper sheet onto a large baking tray, marking it with a pencil. To adhere the paper to the baking tray, use a small amount of meringue in each corner. Using a big spoon or spatula, spread the meringue over the circle on the baking paper, swirling and building up the sides until they are taller than the centre. To make room for the cream filling, you must leave a small dip in the middle.
Step 4
A third of the chocolate should be put aside for the shards. Put the chocolate in a big heatproof bowl and place it over a saucepan of water that is slowly simmering. On a kitchen thermometer, let the chocolate melt until it reaches 45C. Take off the heat, add the chocolate that was set aside, and stir until it melts and reaches a temperature of 26 to 27 degrees Celsius. Place the chocolate back in the bain marie and gradually heat it until it reaches 28 to 29 degrees Celsius. Spread the white chocolate on a big piece of baking paper using a palette knife. Place the freeze-dried raspberry chunks on top and allow them to cool and solidify.
Step 5
Whip the cream for the filling until soft peaks appear when the whisk is taken off. Add the freeze-dried raspberry bits and stir in the vanilla extract. Put the raspberries, icing sugar, and two tablespoons of water in a saucepan to make the coulis. Heat the raspberries over a low heat and stir often until they collapse. Take off the heat and finely chop the raspberries using a fork or hand blender.
To achieve the correct consistency, push through a fine sieve into a jug and, if needed, loosen with a splash of water. To chill, put in the refrigerator.
Step 6
Once the white chocolate has hardened, break it into shards to use as a decorative topping. Spoon the whipped cream mixture generously into the center of the pavlova, spreading it gently while leaving a little of the crisp edge exposed. Arrange the fresh raspberries on top, then sprinkle over some freeze-dried raspberry pieces for extra colour and crunch. Decorate with the white chocolate shards, placing some upright and some at angles for a striking effect. Finally, drizzle the raspberry coulis over the top. Slice carefully and serve immediately, ensuring each portion captures the crisp meringue, creamy filling, juicy berries, and chocolate.