Directions

Pavlova:

1. Wash hands thoroughly and sanitize all work surfaces and equipment. Use designated cutting boards for products being used. Use clean bowls and utensils free from any grease or oil.
2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Trace 10 (4-inch) circles onto the parchment and set aside.
3. Wipe the bowl of a stand mixer and whisk attachment with a small amount of white vinegar to remove any traces of fat.
4. Add the egg whites to the bowl of a mixer and whisk on medium-high speed until stiff peaks form. (ensure no broken yolk is in the whites)
5. Gradually add the granulated sugar, 1 tablespoon at a time, whisking continuously until fully incorporated. The meringue should be glossy and hold stiff peaks.
6. Add the vanilla paste and mix briefly to combine.
7. In a small bowl, combine the cornstarch and white wine vinegar. Add to the meringue and whisk just until incorporated.
8. Spoon approximately 1 cup of meringue into each traced circle. Shape into rounds and create a shallow well in the centre of each pavlova to hold the filling.
9. Place baking sheets in the oven and immediately reduce the temperature to 200°F (95°C).
10. Bake for approximately 45 minutes, or until the pavlovas are dry and firm to the touch. Do NOT open the oven until time to check.
11. Turn off the oven and allow the pavlovas to cool completely inside the oven with the door closed.
12. Once cool, transfer to an airtight container and store at room temperature for up to 2 days.

White Chocolate Shards:

1. Prepare a bain-marie. Place the white chocolate in a heatproof bowl over gently simmering water.
2. Allow the chocolate to melt slowly. Do not stir until the chocolate begins to soften and appear glossy on top.
3. Remove from heat and stir until completely smooth.
4. Spread the melted chocolate onto a sheet of parchment paper to approximately ¼-inch thickness.
5. Sprinkle with crushed freeze-dried raspberries or freeze-dried strawberries.
6. Allow the chocolate to set completely, then break into decorative shards. Store in an airtight container at room temperature until service. Separate layers with parchment paper.

Raspberry Coulis:

1. Combine the raspberries, icing sugar, and water in a small saucepan.
2. Cook gently over medium-low heat, stirring frequently, until the berries soften and the mixture thickens slightly.
3. Mash the berries and pass the mixture through a fine-mesh sieve to remove the seeds.
4. If necessary, add a small amount of additional water to achieve a smooth, pourable consistency.
5. Transfer to a squeeze bottle or covered container and refrigerate until service.

Raspberry Whipped Filling:

1. Add the mascarpone to the bowl of a stand mixer fitted with the whisk attachment. Beat until smooth.
2. With the mixer running on low speed, gradually add the Lactantia 35% whipping cream.
3. Add the vanilla paste and red food colouring.
4. Whisk until medium peaks form and the mixture is smooth and pipeable.
5. Transfer to a piping bag or covered container and refrigerate until service.

To Serve:

1. Place one pavlova onto each serving plate.
2. Spoon or pipe the raspberry whipped filling into the centre of the pavlova.
3. Drizzle with raspberry coulis.
4. Insert several White chocolate shards into the filling.
5. Garnish with fresh raspberries and a sprinkle of crushed freeze-dried raspberries or strawberries.
6. Serve immediately.
7. Discard any assembled pavlovas left at room temperature for more than 2 hours.

Note: When melting white chocolate, if you stir too soon, it will become dry and grainy. It is important not to stir until the chocolate is glossy on top, or when you gently push, it is completely melted to the touch.