Raspberry, white chocolate and caramel pavlova

Raspberry, white chocolate and caramel pavlova

Home Comforts
Yuki Sigura

Look at the picture. Just look at it. If that doesn’t tempt you to make this, I don’t know what will.


Quantity Ingredient
6 egg whites
500g caster sugar
1 tablespoon cornflour
1 tablespoon white wine vinegar
200g white chocolate, roughly chopped
500ml double cream
200ml ready-made vanilla custard
2-3 punnet raspberries, depending how generous you are feeling
lemon verbena leaves, or mint leaves, to serve


  1. Preheat the oven to 150°C. Line a large baking tray with baking parchment.
  2. Whisk the egg whites with an electric whisk on high speed and add 300g of the sugar a spoonful at a time, whisking until smooth and glossy. Reduce the speed of the whisk and add the cornflour and vinegar. Return the whisk to high speed and whisk until the mixture is stiff.
  3. Spread with a spatula – or pipe it, if you prefer – into a round on the prepared tray and place in the oven for two or three hours. Now turn off the oven and leave the pavlova in there for six to eight hours or overnight to dry out, then place on a serving plate.
  4. Melt the white chocolate in a heatproof bowl over a pan of simmering (not boiling) water. The bowl should not touch the water. Brush the white chocolate over the meringue and allow to cool.
  5. Whisk the cream until soft peaks form, then whisk in the custard until at the soft peaks stage once more. Spread the cream over the cooled chocolate.
  6. Heat the remaining 200g caster sugar in a saucepan over a medium heat until liquid and golden. Don’t stir it, but swirl the pan from time to time.
  7. Arrange the raspberries on the cream, then drizzle the caramel over the top. Sprinkle with lemon verbena or mint leaves, to serve.
James Martin
Saturday Kitchen
comfort food
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