Pavlova with raspberry compote, white chocolate and raspberry cream

For the Pavlova

Preheat oven to 150°C

Place the egg whites and a pinch of salt in the bowl of an electric mixer. Whisk until soft peaks form. Gradually add the sugar, a third at a time, whisking well until the mixture is stiff and glossy. Check the sugar has dissolved by rubbing the mixture between your fingers. Add the cornflour and lemon juice and whisk for 1 minute.

The meringue is ready when the mixture has tripled in volume and stands up when the beaters are lifted.

Pipe onto a lined oven tray and use the back of a spoon to gently flatten half of the mixture. Place the meringues into the pre-heated oven. Immediately drop the temperature to 110°C and bake for 40 minutes.

Once cooked, turn the oven off and allow the meringue to cool inside the oven with the door ajar for approximately 1 hour.

For Raspberry white chocolate cream

Melt the white chocolate and stir in the Fresh° As Raspberry powder.

Boil the 180g of cream with glucose and pour over melted chocolate.

Stir till smooth, pour in remaining cold cream and chill for 8 -12 hours till cold.

Whip on low speed till thickened. Spoon into piping bag.

Raspberry compote

Bring the sugar and water to the boil and pour over raspberries, stir gently and chill.

Assembly method

Take a flattened pavlova and pipe dollops of the raspberry white chocolate cream on top.

Spoon over desired amount of raspberry compote. Place pavlova lid on top. Crush Fresh° As Raspberry whole over the pavlova.