Pavlova is always a crowd pleaser and this version even more so! Here I have used white chocolate and pistachios in the meringue as well as on top, this gives the Pavolva a wonderful texture.

Serves 8-10


FOR THE MERINGUE BASE                                       FOR THE TOPPING

6 large egg whites                                                        500ml double cream

50g white chocolate, chopped                                    300g raspberries

300g caster sugar                                                         4 fresh figs, quartered

1 tsp white wine vinegar                                              50g white chocolate

50g pistachio nuts, chopped                                        50g pistachio nuts, chopped


  1. Preheat the oven to 160°C and line a flat, baking tray with baking paper.
  2. Beat the egg whites until they are stiff and then beat in the sugar one spoonful at a time.
  3. Carefully stir through the vinegar, chopped white chocolate and pistachios until everything is combined.
  4. Spoon the meringue mixture onto the prepared baking tray, making a rough circular shape (approx. 20cm wide). Mound the meringue mixture around the edges and leave a slight dip in the centre – this is where the cream and berries will go.
  5. Place in the oven and immediately turn it down to 140°C and cook for an hour and a half.
  6. Turn the oven off but leave the Pavlova in there until completely cool – this prevents the meringue from cracking due to the temperature change.
  7. Once cool, remove the Pavlova from the oven and carefully transfer onto a serving dish.
  8. Whip the cream until just thick and pile onto the cooled meringue.
  9. Top with the quartered figs, raspberries and chopped pistachios.
  10. To make the white chocolate curls, carefully scrape the edge of a knife blade along the flat side of a bar of chocolate and sprinkle over the Pavlova.

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