Raspberry White Chocolate Rose Pavlova

 

Ingredients

For the Rose Meringue:

4 large egg whites, room temperature

1 cup superfine sugar

1/2 tsp cream of tartar

1/2 tsp rosewater (culinary grade)

1 tsp cornstarch

1/2 tsp white vinegar

1 drop pink gel food coloring (optional)

For the White Chocolate Ganache & Cream:

4 oz high-quality white chocolate, finely chopped

1/4 cup heavy cream (for ganache)

1 cup heavy cream, chilled (for whipping)

1/2 cup Greek yogurt, plain

1/2 tsp vanilla bean paste

For the Raspberry Rose Coulis:

1 cup fresh raspberries

1 tbsp granulated sugar

1/2 tsp lemon juice

1/4 tsp rosewater

For Garnish:

1/2 cup fresh raspberries

2 tbsp white chocolate curls or shavings

1 tsp dried edible rose petals

4 fresh mint leaves

Directions

Preheat oven to 250°F and line a baking sheet with

parchment paper. Draw an 8-inch circle on the paper,

then flip it over.

Beat egg whites and cream of tartar in a clean bowl until

soft peaks form.

Gradually add superfine sugar one tablespoon at a time,

beating on high until stiff, glossy peaks form and the

mixture isn't gritty.

Fold in the rosewater, cornstarch, vinegar, and pink

coloring (if using).

Spread the meringue onto the parchment circle, building

up the sides to create a nest. Bake for 60 to 75 minutes,

then let cool completely in the oven with the door

cracked.

Make the ganache by heating 1/4 cup cream until

simmering, pouring it over the chopped white chocolate,

and stirring until smooth; let cool to room temperature.

Simmer 1 cup raspberries, sugar, and lemon juice in a

pan for 5 minutes. Mash, strain through a sieve, and stir

in the 1/4 tsp rosewater to finish the coulis.

Whip the chilled heavy cream and vanilla to soft peaks,

then fold in the Greek yogurt and the cooled white

chocolate ganache.

Assemble by filling the meringue shell with the white

chocolate cream.

Top with fresh raspberries, a generous drizzle of coulis,

white chocolate curls, and edible rose petals.