RECIPE: White Chocolate, Blackberry and Mango Pavlova

Written By Catherine Parrott

EQUIPMENT:

  • Piping bag and nozzle (optional)

  • Oven set to 120c

INGREDIENTS:

Ingredients

Meringue

  • 4 Large egg whites

  • 225g Caster sugar

 White Chocolate Chantilly

  • 300g Chocolate

  • 900ml Double Cream

Mango & Orange Blossom Coulis

  • 2 Fresh Mangos

  • 25g Light brown sugar

  •  1 Tsp Orange Blossom Extract

  • 1 Punnet of Blackberries (for decoration)

METHODS:

For the Meringue…

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.

For the White Chocolate Chantilly…

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.

For the Coulis…

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!

Catherine Parrott
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