white chocolate, raspberry pavlova

Ashley Tanton

Ashley Tanton from Cornwallis Academy in Maidstone 2018 entrant

It showed off technical skills that i have learnt and it also is a light dessert for special occasions

Method

1.Preheat the oven to 165 Degrees Celsius (gas mark 3)
2.line a baking sheet with parchment paper. trace two 7" circles on the paper, spaced apart from each other
3.separate the egg whites and the egg yolks and place the egg whites and salt in the bowl and mix them and a stand mixer. beat the eggs, slowly moving up to a high speed.
4.in another bowl, whisk together the sugar and cornflour. when the eggs form soft peaks, add the sugar mixture in one tablespoon at a time until the meringue becomes stiff and shiny
5.sprinkle the vinegar and vanilla over the meringue and gently fold in until combined.
6.divide the mixture evenly between the two circles on the parchment paper
7.spread the mixture out to a circle line with the tracing. smooth the tops.
8.place in the oven and immediately reduce the heat to 148 Degrees Celsius (gas mark 2) bake the meringue for 1 hour 10 minutes on the middle rack
9.when baking is completed, turn off the oven but do not open. let cool in the oven for 10 minutes then transfer to the fridge until meringue is completely cool.
For the white chocolate cream:
10.place thee white chocolate and 1/4 of the double cream in a small saucepan. heat on medium heat, whisking occasionally, until chocolate is melted and smoothly combined with the cream.
11.remove from the heat and let cool to room temperature
12.once chocolate has cooled, place the remaining cream in a mixing bowl and beat to stiff peaks. Quickly and gently fold the white chocolate into the cream. place in the fridge.
13.Decorate with fresh raspberry's and white chocolate cream

Ingredients

For the pavlova:
4 egg whites
pinch of salt
680g caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar (distilled)
drop of vanilla extract
For the white chocolate cream:
56g white chocolate, chopped
340g double whipping cream, divided
To garnish:
170g Kentish Raspberry's