Prep: 45 mins
Cook: 2 hour
Switch out your boring pavlova for this amazing recipe that is sure to impress the in-laws!
8 egg whites, at room temperature
pinch of cream of tartar
2 cups caster sugar
1 tsp cornflour
1 tsp white vinegar
rose pink liquid food colouring
600ml thickened cream, whipped
190g Turkish delight, torn (see Tip)
180g white chocolate, chopped
1½ tbsp coconut oil
2 cups rice bubbles
pink and gold sprinkles, to decorate
How to make the white Christmas pavlova:
Preheat oven to 110°C. Mark an 18cm circle on two sheets of baking paper. Place each sheet onto a baking tray, marked-side down.
Using an electric mixer, beat egg whites and cream of tartar until firm peaks form. Gradually beat in caster sugar, 1 tbsp at a time, beating until sugar is dissolved after each addition. Beat in cornflour and vinegar.
Divide mixture evenly between the two circles on prepared trays. Dip a skewer into food colouring and run around edge of meringue. Using a small spatula, shape meringue into pavlovas, creating a light marbled effect. Bake 1 hour 30 mins to 1 hour 45 mins or until meringues are crisp and dry. Turn oven off. Cool meringues in oven with door ajar.
For the white Christmas place white chocolate and oil in a large microwave-safe bowl. Microwave on High 1 to 2 mins or until melted and smooth. Add rice bubbles, stirring well to coat. Spread out onto a baking paper-lined tray. Decorate with sprinkles. Refrigerate until set.
Roughly crumble white Christmas. Place one pavlova on a serving plate. Top with half the cream, raspberries, Turkish delight and white Christmas. Repeat with remaining pavlova and toppings. Serve immediately.