Nicolette’s Passion Pav

Method

1. Preheat oven to 115 degrees Celsius. Line a baking tray with greaseproof baking paper
2. Whisk the egg whites until soft peaks
3. Gradually add in the caster sugar 1 tbs at a time
4. Once all the sugar is added, add the boiling water and the vinegar, whilst constantly whisking
5. Whisk for 15 minutes on medium to high speed
6. Pile the meringue mixture onto a lined baking tray and bake for 2 hours
7. After 2 hours, turn off the oven, but keep the door closed. Do not open the door and leave in the over for one more hour, then carefully remove the pav and leave to cool
8. To make the White Chocolate Chantilly, heat the cream and the vanilla in a pan until almost boiled
9. Add in the white chocolate and take off the heat, stir until the chocolate is melted through. Allow the mixture to cool and chill in the fridge for at least 2 hours
10. Once cooled, place the mixture into the mixer and whisk until medium peak
11. Spread the mixture on to the cooled Pavlova
12. To decorate, half the passion fruit and spoon over the White Chocolate Chantilly
13. Quarter the strawberries and spread evenly over the White Chocolate Chantilly
14. Decorate with the remaining strawberries and raspberries