This luscious pavlova with decadent flavours of white chocolate and raspberry will satisfy any dessert lover.
4 large egg whites, at room temperature
1 cup caster sugar
2 teaspoons white vinegar
2 teaspoons cornstarch
3 cups whipped cream (slightly sweetened)
1.5 cups fresh raspberries
3/4 cup white chocolate shavings
Preheat oven to 300° F. Line a baking tray with parchment paper, and draw an eight to nine-inch heart on the underside of the paper.
Transfer egg whites to a bowl (stand mixer or otherwise) and whisk on medium speed until soft peaks form. Then gradually add one tablespoon of sugar at a time (with about 30 seconds between each addition), continuously whisking until shiny, voluminous, and stiff.
Mix cornstarch into white vinegar in a small bowl. Add to egg white mixture, and increase speed by one or two. Whisk for 30 to 45 seconds.
Using a clean spatula, transfer meringue within the outline of the heart on the prepared parchment paper. Using an offset spatula, shape the Pavlova such that it has soft round edges with no sharp points that could burn.
Transfer to the oven, close the door, and immediately drop the oven temperature to 225° F.
Bake for 90 minutes, then turn off the oven and allow to cool inside for a minimum of six hours.
Transfer cooled meringue to a serving platter, and top with sweetened whipped cream, raspberries, and white chocolate shavings. Enjoy!