Tuesday, April 03, 2007

Perfect White Chocolate Pavlova -

2 Egg whites 1/4 cup Sugar -- granulated 1/2 teaspoons Vanilla Extract 1/2 teaspoons raspberry vinegar 1 teaspoons corn starch 3/4 cup White chocolate -- coarsely chopped

-- Topping

1 cup Heavy cream 2 tablespoons Icing sugar -- sifted 2 tablespoons Orange liqueur 4 cup Berries -- fresh -- Fresh Edible Flowers

Instructions

1 Preheat oven to 350F. Line a sheet pan with parchment paper.

2 Beat egg whites until light. Add sugar gradually and beat until firm. . Add in vinegar and corn starch. Stir to mix. Fold in chocolate.

3 Spread meringue mixture onto the parchment paper. It makes two single serving pavlovas. Bake for 1-1/2 to 2 hours or until outside is crisp and barely beginning to color. Remove from oven and cool. (Freeze if not using immediately.)

4 Whip cream until light and beat in icing sugar, vanilla and orange liqueur.

5 Just before serving, place meringue on a large flat platter. Spread cream mixture over meringue. Top with berries and scatter with flowers. Serve immediately.