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Cloudberry Pavlova with White Chocolate Cream
Prep: 30 minutes
Cook: 1 hour 15 minutes
Servings: 8
A Nordic Cloud Nine
Experience a dessert that's as ethereal as the northern lights. This pavlova combines the delicate crunch of meringue with the smooth richness of white chocolate and the uniquely tart-sweet flavor of fresh cloudberries. It's a showstopper that's surprisingly simple to create, perfect for special occasions or a luxurious weekend treat.
Materials
- 4 large egg whites, at room temperature
- 1 cup caster sugar
- 1 teaspoon cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 150g good quality white chocolate, chopped
- 1 cup fresh or thawed frozen cloudberries
- 2 tablespoons cloudberry jam, warmed (optional, for drizzling)
- Mint leaves, for garnish
Preparation
- Preheat your oven to 120°C (250°F). Line a baking sheet with parchment paper and draw an 8-inch circle on it.
- In a clean, dry bowl, whisk the egg whites with an electric mixer until soft peaks form.
- Gradually add the caster sugar, one tablespoon at a time, whisking continuously on high speed until the meringue is stiff, thick, and glossy. This should take about 8-10 minutes.
- Gently fold in the cornstarch, white wine vinegar, and vanilla extract.
- Spoon the meringue onto the parchment paper, using the circle as a guide. Create a nest shape with a slight dip in the center.
- For the white chocolate cream, gently melt the white chocolate in a bowl set over a pan of simmering water. Once melted, set aside to cool slightly.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the cooled melted white chocolate into the whipped cream until just combined.
Cooking
- Place the meringue in the preheated oven and bake for 1 hour and 15 minutes.
- Turn off the oven, prop the door open slightly with a wooden spoon, and let the pavlova cool completely inside the oven. This prevents cracking.
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