Christmas Pavlova
Author: Karina Rivera
Servings: 8 each

Ingredients:

PAVLOVA

  • 240g Egg Whites
  • 350g Sugar
  • 20g Cornstarch
  • 10g White Vinegar
  • 4g Cream of Tartar
  • 20g PROVA Gourmet Pure Madagascar Bourbon Vanilla Flavor

COCONUT RUM WHIPPED GANACHE

  • 225g Coconut Purée
  • 50g Invert Sugar
  • 100g White Chocolate
  • 30g PROVA Gourmet Fusion Rum Cocoa Butter
  • 335g Heavy Cream
  • 5g Silver Gelatin Sheets
  • 25g Coconut Rum

BERRY COMPOTE

  • 250g Raspberry Purée
  • 5g PROVA Gourmet Pure Madagascar Bourbon Vanilla Flavor
  • 2.5g Agar Agar
  • 60g Sugar
  • 35g Strawberries (diced)

Directions:

PAVLOVA

  • 1. In a stand mixer fitted with a whisk attachment start whipping egg whites. Once fluffy, start adding sugar and cream of tartar followed by cornstarch. Keep whipping for 2 minutes and add the white vinegar and vanilla extract, keep whipping until stiff picks.
  • 2. Pipe 4 different sizes of the pavlova over a silicon mat and bake at 215°F for approximately 2 hours or until dry.

COCONUT RUM WHIPPED GANACHE

  • 1. Soak the gelatin in ice water.
  • 2. In a small pot, bring coconut pure and inverted sugar to boil. Add gelatin and stir to dissolve.
  • 3. Pour over chocolate and Fusion Rum and emulsify until smooth.
  • 4. Add cream and emulsify again, set in the cooler for 6 hours.
  • 5. Whip before use and transfer to a piping bag fitted with a round nozzle.

BERRY COMPOTE

  • 1. In a small pot, bring puree, agar agar, vanilla and sugar to a boil. Let simmer for 1 minute. Turn off the heat and transfer to a container, cover with plastic wrap.
  • 2. Refrigerate for 6 hours and blend until smooth and shiny.
  • 3. Add the strawberries and mix until incorporated.
  • 4. Transfer to a piping bag.

ASSEMBLY

  • 1. Place the largest size of pavlova on the bottom. Pipe the coconut whipped ganache and fill the center with the berries compote, repeat this process with remaining smaller size meringue. Stack on top of each other.
  • 2. Decorate with fresh berries, chocolate decorations and snow sugar.