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Irresistible Peppermint Pavlova with White Chocolate Whipped Cream

A stunning pavlova featuring a crisp meringue base topped with rich white chocolate whipped cream and vibrant peppermint for a perfect holiday treat.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

Meringue Base
  • 6 large Egg whites Crucial for a billowy texture.
  • 1.25 cups Granulated sugar Ensures glossy meringue.
  • 0.5 teaspoons Salt Enhances flavor.
  • 0.5 tablespoons Cornstarch Creates a soft interior.
  • 1 teaspoon White wine vinegar Maintains meringue structure.
  • 1 teaspoon Peppermint extract Adds signature flavor.
  • 3-5 drops Red food coloring For holiday swirl.
Whipped Cream Topping
  • 2.5 cups Hood Heavy Cream Creates a rich topping.
  • 4 ounces White chocolate Chopped roughly for mixing.
  • 0.25 cups Crushed candy canes Provides a delightful crunch.

Method
 

Preparation
  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on it.
Make the Meringue
  1. In a large bowl, add the egg whites and salt. Use an electric mixer on medium speed to whip them until soft peaks form.
  2. Gradually add granulated sugar, one tablespoon at a time, while continuing to beat until glossy and stiff peaks form.
  3. Fold in cornstarch, white wine vinegar, peppermint extract, and red food coloring gently until combined.
Shape and Bake
  1. Spoon the meringue onto the prepared parchment paper, using the drawn circle as a guide and create a slight dip in the center.
  2. Bake for about 1.5 hours. Once done, turn off the oven and leave the pavlova inside with the door ajar to cool completely.
Prepare the Whipped Cream
  1. While the pavlova cools, whip the Hood Heavy Cream until soft peaks form.
  2. Melt the white chocolate and let it cool slightly before folding it into the whipped cream gently.
Assemble
  1. Once the pavlova is completely cool, gently place it on a serving platter.
  2. Spoon the white chocolate whipped cream into the center and sprinkle with crushed candy canes.

Notes

For best results, use fresh egg whites and ensure all equipment is clean before whipping. Store pavlova in an airtight container at room temperature for up to 24 hours, but it is best enjoyed fresh.