It is my final post of the year and I wanted to make sure it is something truly special, festive and absolutely delicious. And without a doubt, this Frozen Berry Pavlova with White Chocolate Drizzle delivers on all those requirements.
The Frozen Berry Pavlova is a crispy and chewy vanilla meringue pavlova topped with whipped cream, frozen & tart berries, chopped pistachios for crunch and a sweet white chocolate drizzle. To me it just screams summer and as I am based in Cape Town I can’t really think of a better way to finish a festive lunch or dinner. OK, perhaps the Frozen Tiramisu from two weeks ago is a strong contender too.
Anyone who follows the blog knows that I am a devout Donna Hay fan and the Christmas issue of her magazine is my most favourite of of the year. I usually can’t wait to see what the desserts are going to be and this year’s cover recipe was a Raspberry Swirl Pavlova Wreath that just had to be made.
I love the taste and look of frozen berries so decided to fill the middle of the wreath with a pile of frozen cherries (summer is that all too short cherry season) and sprinkle the wreath with frozen raspberries and blueberries.
The meringue pavlova has a good dose of vanilla flavour and the berries are tangy and tart and counter balances so well with the sweetness. There is no need to sweeten the cream, the meringue is sweet and the chocolate drizzle adds more sweetness. The melted chocolate freezes as you pour it over the berries and it adds crunch to the dessert, The chopped pistachios adds more crunch, colour and flavour.
I had a bit of a mission to get the pavlova off the baking paper without cracking meringue (and my wreath is not nearly as pretty as the Donna Hay team’s), so I tore off any excess paper around it after it had baked. Make sure you draw the circle on “wrong” side of baking paper so when you turn it around the stick free side is where the meringue goes. Enjoy!
- 180g fresh cherries
- 180g fresh blueberries
- 125g fresh raspberries
- 225ml egg whites (about 6 egg whites) at room temperature
- 330g caster sugar
- 10ml cornflour
- 7.5ml white vinegar
- seeds scraped from 1 vanilla pod
- 250ml whipping cream
- 25g pistachios, finely chopped
- 50g white chocolate, melted
- Place the berries in a single layer on a baking tray and place in the freezer for a few hours or overnight until frozen
- Preheat the oven to 150 degrees C
- Place the egg whites in the clean and dry bowl of an electric mixer and whisk until stiff peaks form
- Add the sugar one tablespoon at a time at 30 second intervals
- Once all the sugar has been added, scrape down the sides with a spatula and whisk for another 6 minutes until the mixture is stiff and glossy
- Place the vinegar and cornflour in a small bowl and mix to combine
- Add the vinegar mixture and vanilla seeds to the egg white mixture and whisk for another 2 minutes until combined
- Draw a 22cm circle on a sheet of baking paper and place pencil side down on a large baking tray
- Place heaped spoonfuls of the meringue mixture around the inside of the circle to create a ring
- Place in the oven, reduce the temperature to 120 degrees C and bake for 1 hour
- Turn the oven off and allow the pavlova to to cool completely in the oven
- To serve, spoon the whipped cream on top, fill the middle with the frozen cherries and scatter the other frozen berries on top
- Drizzle the pavlova with the melted chocolate and sprinkle with the pistachios
- Serve immediately
- Serves 6 – 8
- Adapted from Donna Hay
A few of more of my favourite festive desserts :