The beauty of a pavlova is the possibilities! Gayatri Sahay keeps the meringue classic but adds a delicious spiced creamy topping to pair with the fruit.
120g egg white
240g caster sugar
1 pinch cream of tartar
300ml double cream
100g white chocolate, melted and cooled
1tsp vanilla paste
1/2 tsp cinnamon powder
1/2 tsp cardamom
Fruits of your choice (we’ve chosen raspberries and blackberries)
Crushed Pistachios, to serve
30g cooled white chocolate, to serve
- Pre-heat the oven to 140˚C.
- Starting with the meringue, measure out the egg whites in a bowl. Make sure the eggs are room temperature and the bowl is completely clean and dry.
- Using an electric whisk, whip the egg whites until very foamy and add the cream of tartar.
- Add in the caster sugar, two spoonfuls at a time whilst continuing to whisk.
- Once all the caster sugar is incorporated, the egg whites should be glossy and double the size.
- Continue to whisk until you get stiff peaks.
- Draw a circle on the bottom of baking paper and put on a baking tray (making sure your pencil line is touching the baking tray and not facing up).
- Use this circle as your guide for the pavlova. When you layer on your meringue, make sure the outer sides of the circle are larger than the middle.
- Bake the pavlova for 50minutes-1 hour, until the meringue is beautifully crispy.
- Turn the oven off but leave the meringue inside until completely cooled to room temperature.
- In a bowl, whisk the double cream to soft peaks and add the white chocolate and fold.
- Then add the cardamom, cinnamon, and vanilla and gently fold in.
- Add the spiced whipped cream to the pavlova and decorate with the fruit of your choice, pistachios, and drizzle of white chocolate.