The pavlova tower is a showstopper dessert, blending crisp, airy meringue with rich, creamy white chocolate ganache and fresh, vibrant fruits like pomegranate and raspberries. This dessert is perfect for holiday celebrations, family gatherings, or any occasion where you want to impress your guests with something extraordinary. The combination of flavors and textures is simply irresistible: the meringue provides a delicate crunch, the ganache adds a luxurious smoothness, and the fresh fruit bursts with flavor. Whether you’re a novice or a seasoned baker, this pavlova tower is sure to wow everyone at your table.
Ingredients
Meringue Layers
The meringue is the heart of this dessert, light and crisp, creating a perfect balance of sweetness and texture. To make the meringue layers, you will need the following ingredients:
6 large egg whites (room temperature)
1 1/2 cups granulated sugar
1 tsp white vinegar (stabilizes the meringue)
1 tsp cornstarch (adds structure and helps prevent cracking)
1/2 tsp vanilla extract (for flavor)
White Chocolate Ganache
The rich white chocolate ganache is what makes this pavlova tower extra decadent. Here’s what you’ll need:
1 cup white chocolate, chopped
1/2 cup heavy cream
Toppings
Toppings bring color and freshness to the tower. Here’s what you’ll need to complete your pavlova:
1 cup fresh raspberries
1 cup pomegranate seeds
Fresh mint leaves and edible flowers (optional, for garnish)
Instructions
Step 1: Preparing the Meringue
Preheat the Oven
Begin by preheating the oven to 225°F (110°C). Line three baking sheets with parchment paper to prevent the meringue from sticking.
Whip the Egg Whites
In a large mixing bowl, beat the egg whites using an electric mixer at medium speed. When soft peaks form, gradually add the sugar, a little at a time. Continue to beat on high speed until stiff, glossy peaks form (about 10 minutes). The meringue should stand upright and hold its shape.
Fold in Stabilizing Ingredients
Gently fold the vinegar, cornstarch, and vanilla extract into the meringue mixture. These ingredients help stabilize the meringue and add to its structure.
Shape the Meringue
Divide the meringue into three equal portions. Use a spatula to spread each portion into a round disk shape on the prepared baking sheets, ensuring the disks are slightly different sizes—one large, one medium, and one small.
Bake the Meringue
Place the baking sheets in the preheated oven and bake for 1.5 to 2 hours, or until the meringues are dry and crisp. Once baked, turn off the oven and leave the meringues inside to cool completely, ensuring they don’t crack from sudden temperature changes.
Step 2: Making the White Chocolate Ganache
Heat the Cream
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