Peppermint White Chocolate Christmas Pavlova
First of all you guys!!! Christmas week! yay 😀 😀 😀
oh and we had our first snow this year and no, it did not turn our city into winter wonderland but hey it was better than just rain. Imagine wet Christmas instead of White Christmas? that would just suck! It was the little man’s first snow this year, unfortunately he has been bit sick to play in the snow. He wants to hit me snow balls thats his thing 🙂 hopefully we will have more snow when he feels better.
Until last couple of days, I did not think we would have snow this year. I planned on making something more summery for Christmas and ended up with this just peppermint pavlova that is perfectly crisp on the outside with a soft center stacked between layers of luscious and light white chocolate cheat’s mousse or white chocolate whipped cream. The stack is then drizzled with a bitter dark chocolate (70% or more) to balance out the sweetness! The Pavlova is then garnished with crushed candy canes bits, candy cane sprinkles, white chocolate chips, mini marshmallows and finally topped with a few berries for a hint of freshness. But it turns out the pavlova is perfect for a snowy white Christmas. This beauty will be a definite show stopper on your Christmas table!
Lets get to the recipe now, shall we?
Recipe is as follows:
- Use room temperature egg whites, they whip up better.
- Clean all the equipment (bowl, whip attachment, spatula) with lemon juice or vinegar.
- Make sure there is not even a speck of egg yolk in your egg whites.
- Clean and dry all the bowls before you melt chocolate.
- Melt the white chocolate on low heat to avoid seizing of the chocolate.
- You can use lemon juice or vinegar instead of cream of tartar.
- Egg whites - 150gm or egg whites from 6 large eggs approx.
- Caster sugar or berry sugar - 300gm
- Cream of tartar - 1/4 teaspoon or lemon juice - 1 teaspoon
- Peppermint extract - 1/2 teaspoon (add more for a stronger flavour)
- Red food colouring (optional for the swirl)
- Whipping or heavy Cream - 425gm or 15 ounces or 13/4 cup
- White Chocolate - 250gm or 9 ounces
- Candy cane - 1 (crushed)
- Mini Marshmallows
- Candy cane sprinkles
- Dark chocolate - 50gm (melted)
- Preheat the oven to 100 degrees celsius or 230F.
- On a large sheet of parchment, mark and draw circles of 9 inch, 8 inch and 5 inch in diameter. Place this sheet on a large baking sheet.
- In a large bowl, add the egg whites and the cream of tartar. Using a hand mixer or a stand mixer with whip attachment. Whip the egg whites on high speed until soft peaks are formed.
- Turn the speed to low - medium and gradually add the sugar, whip until stiff peaks are formed.
- Scrape down the sides of the bowl with a spatula.
- Add the peppermint extract and whip on low for about 30 seconds.
- Scoop out the meringue on the parchment with circles.
- Scoop the meringue for about 1-1.5 inch high. Swirl on top with the spatula or the back of a spoon.
- Using a tooth pick and some gel food colouring you draw some swirls around to give a peppermint swirl look.
- Place the baking sheet in the oven and bake for 1:30 hours.
- Try to not open the oven mid bake. Once its baked, let it cool down in the oven so it does not crack the pavlova.
- In a large bowl, add the chocolate chunks or chips.
- Heat up the cream and remove it off the heat before it boils.
- Pour the cream over the chocolate, let it sit for 5-10 minutes.
- Mix the cream and melted chocolate until its completely melted.
- Cover with a cling wrap, chill 2 hours to overnight. I let it set overnight in the refrigerator.
- Using a hand mixer or a stand mixer with whip attachment.
- Whip on high speed until its stiff peaks are formed.
- Keep it chilled in the refrigerator until needed.
- Melt some dark chocolate and let it come to room temperature.
- On a cake stand or a cake board, place the bottom (the largest) layer.
- Add big dollops of white chocolate mousse on the pavlova and smoothen and swirl it using the back of a spoon or a spatula.
- Repeat this for the middle and the top layer of the pavlova.
- Garnish with few blackberries, crushed candy canes, mini marshmallows and candy cane sprinkles.
- Drizzle the pavlova with melted dark chocolate.
- The peppermint white chocolate Christmas Pavlova stays fresh for 4-5 days in an airtight container in the fridge.
This peppermint white chocolate Christmas pavlova will definitely be a show stopper on your Christmas table! 😀
Merry Christmas and happy holidays!