Romantic Raspberry Rose Pavlova with White Chocolate Cream and Floral Coulis
Ingredients:
For the Pavlova:
4 large egg whites, room temperature
1 cup superfine sugar
1 tsp cornstarch
1/2 tsp cream of tartar
1 tsp vanilla extract
For the White Chocolate Cream:
1 cup heavy cream, chilled
1/3 cup melted white chocolate, cooled
1/4 cup Greek yogurt
1 tbsp powdered sugar
1/2 tsp vanilla extract
For the Raspberry Rose Coulis:
1 cup fresh raspberries
2 tbsp sugar
1 tsp lemon juice
1 tsp rose water
For the Garnish:
1 cup fresh raspberries
White chocolate curls
1 tsp dried edible rose petals
Fresh mint leaves
Directions:
Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form.
Fold in cornstarch and vanilla extract gently.
Spoon the meringue onto parchment forming a round nest with a slight well in the center.
Reduce oven temperature to 200°F (95°C) and bake for 80–90 minutes until crisp outside. Turn oven off and cool inside with door slightly open for 2 hours.
For the cream:
- Whip heavy cream, powdered sugar, Greek yogurt, and vanilla until soft peaks form. Fold in melted white chocolate gently.
For the coulis:
- Simmer raspberries, sugar, and lemon juice in a small saucepan for 3–4 minutes until soft. Strain seeds and stir in rose water. Let cool.
To assemble:
- Spoon white chocolate cream into the pavlova center.
- Top with fresh raspberries and drizzle raspberry rose coulis over the cream and edges.
- Garnish with white chocolate curls, rose petals, and fresh mint leaves.
Prep Time: 25 minutes | Cooking Time: 90 minutes | Total Time: 2 hours 55 minutes
Kcal: 310 kcal | Servings: 6 servings