Tropical Fruit White Chocolate Pavlova
A divine Tropical Fruit White Chocolate Pavlova dessert recipe. The base of this dessert is made up of a light crunchy airy meringue, topped with an abundance of tropical fruits and filled with a tangy passion fruit.
A mouthful of this creation gives you an array of flavors and textures that are commanded of any good dessert. When I bite into it, the melange of passion fruit, berries, mangoes and kiwis burst in my mouth. The oozy tangy custard slowly seeps in. It all ends with a satisfying crunch of the sugary meringue at the bottom.
8 large egg whites, at room temperature
Pinch cream of tartar
1 1/2 cups powdered sugar
1 cup granulated sugar
WHITE CHOCOLATE MOUSSE
1 1/4 cups heavy cream
1 1/4 cup good-quality white chocolate, chopped
3/4 cup plus 1 tablespoon sour cream
Assorted fresh fruit such as berries, kiwi slices, mango slices and passion fruit
keywords: white chocolate, fruit, leilani, mango, passion fruit, lilikoi, kiwi, berries
With the whipping attachment of a stand mixer, beat egg whites with cream of tartar. When egg whites stiffen, gradually add granulated sugar. Fold in powdered sugar by hand. Scoop meringue out of bowl and form into 12 rounds on a parchment paper-lined baking sheet.
Bake at 250 degrees for about 45 minutes. Cool. Store in an airtight container if made in advance. Can be made one day in advance.
White Chocolate Mousse: In a heavy saucepan, bring cream to a boil. Place chopped white chocolate in a bowl and pour the cream over it. Stir until smooth. Warm the sour cream in the top of a double boiler. Add warmed sour cream to the white chocolate and cream mixture, stirring to combine. Refrigerate overnight.
To assemble: Pipe some of the mousse into each meringue shell. Fill with your favorite fresh fruit. Serve with whipped cream and fruit puree, if desired