An elegant and festive pavlova tower with layers of crisp meringue, smooth white chocolate ganache, and topped with fresh pomegranate seeds, raspberries, and blackberries. This stunning dessert is perfect for holiday celebrations and will leave your guests in awe!
Ingredients
- Pavlova Layers
- 6 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- White Chocolate Ganache
- 8 oz white chocolate, finely chopped
- 1/2 cup heavy cream
- Toppings
- 1 cup pomegranate seeds
- 1 cup fresh raspberries
- 1/2 cup fresh blackberries
- Fresh mint or edible flowers (for garnish)
- Powdered sugar, for dusting
Instructions
- Make the Pavlova Layers
- Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper. Draw circles of different sizes on the paper to guide the pavlova layers.
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, a little at a time, beating well after each addition until stiff, glossy peaks form.
- Gently fold in the vinegar, vanilla extract, and cornstarch until just combined.
- Spoon the meringue onto the prepared baking sheets, shaping it into circles. Smooth the tops and create a slight indent in each for the ganache.
- Bake for 1 1/2 hours, then turn off the oven and let the pavlovas cool inside for at least an hour.
- Prepare the White Chocolate Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped white chocolate in a bowl, letting it sit for 2-3 minutes.
- Stir until the chocolate is fully melted and the ganache is smooth. Let it cool until it thickens slightly, but is still spreadable.
- Assemble the Pavlova Tower
- Place the largest pavlova layer on a serving platter. Spread a layer of white chocolate ganache on top, then sprinkle with pomegranate seeds, raspberries, and blackberries.
- Repeat with the remaining layers, stacking each progressively smaller layer on top of the last, adding ganache and fruit between each layer.
- Finish and Garnish
- Dust the assembled tower with powdered sugar. Garnish with fresh mint leaves or edible flowers on top for a festive touch.
Helpful Tips
- Ensure Egg Whites are Room Temperature: Room-temperature egg whites whip up better and create a more stable meringue, essential for achieving a light and airy pavlova.
- Use Fine Sugar: Use superfine or caster sugar if possible. This helps the sugar dissolve fully in the egg whites, creating a smoother, shinier meringue.
- Draw Guide Circles: Draw circles of varying sizes on parchment paper to guide you when shaping the meringue layers. This ensures a stable and well-proportioned tower.
- Avoid Humidity: Pavlova is sensitive to humidity, which can make it sticky and lose its crispness. Choose a dry day for baking or run a dehumidifier in the kitchen if needed.
- Cool the Pavlova Gradually: Allow the pavlova layers to cool completely in the oven with the door slightly open. This helps prevent cracking due to sudden temperature changes.
Substitutions
- White Chocolate Ganache: Substitute with dark chocolate or milk chocolate ganache for a richer flavor. You can also use a lemon curd or vanilla pastry cream if you prefer a different filling.
- Pomegranate Seeds: Replace with red currants, cranberries, or chopped strawberries for a similar burst of tartness and color.
- Raspberries and Blackberries: Use blueberries, cherries, or sliced strawberries as alternatives to add variety to the berry toppings.
Variations
- Tropical Pavlova Tower: Top each layer with tropical fruits like mango, pineapple, and kiwi slices for a refreshing, tropical twist.
- Chocolate Pavlova: Add 2-3 tablespoons of cocoa powder to the meringue mixture to make a chocolate pavlova tower. Pair with chocolate ganache and berries for a decadent option.
- Lemon & Berry Pavlova: Add a layer of lemon curd between the meringue and the fruits for a bright, citrusy contrast that complements the sweetness.
Frequently Asked Questions
1. Can I make the pavlova layers in advance?
Yes, you can make the pavlova layers a day or two ahead. Store them in an airtight container at room temperature to keep them crisp until you’re ready to assemble the tower.
2. What if my meringue cracks?
Cracks are common in pavlova and can add to its rustic charm! However, if you prefer a flawless look, pipe or spread a bit of extra ganache over the cracks to help hold the structure together.
3. How can I make this recipe dairy-free?
To make this pavlova dairy-free, use coconut cream or another non-dairy cream for the ganache. For extra creaminess, you can use dairy-free whipped topping as well.
4. Can I add other flavors to the meringue?
Yes! Adding a teaspoon of vanilla extract or a few drops of almond or lemon extract can enhance the flavor of the meringue. Just be careful not to add too much liquid, as it can affect the texture.
More Recipes for Inspiration
- Try The Perfect Pavlova Recipe for a detailed guide to creating flawless pavlova with tips on achieving that perfect, airy texture.
- Check out this festive Chocolate Hazelnut Pavlova Tower from Woolworths for a decadent twist with rich chocolate and nutty flavors.
- Explore the unique Cherry, Pistachio, and Kirsch Pavlova Tower for a sophisticated, fruity variation that’s ideal for special occasions.
These recipes complement the Pavlova Tower with Pomegranate, Raspberries, and White Chocolate Ganache by offering additional creative and elegant pavlova ideas perfect for holiday celebrations!
Print
Pavlova Tower with Pomegranate and White Chocolate Ganache
- Total Time: 2 hours
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
An elegant and festive pavlova tower with layers of crisp meringue, smooth white chocolate ganache, and topped with fresh pomegranate seeds, raspberries, and blackberries. This stunning dessert is perfect for holiday celebrations and will leave your guests in awe!
Ingredients
- Pavlova Layers
- 6 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- White Chocolate Ganache
- 8 oz white chocolate, finely chopped
- 1/2 cup heavy cream
- Toppings
- 1 cup pomegranate seeds
- 1 cup fresh raspberries
- 1/2 cup fresh blackberries
- Fresh mint or edible flowers (for garnish)
- Powdered sugar, for dusting
Instructions
- Make the Pavlova Layers
- Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper. Draw circles of different sizes on the paper to guide the pavlova layers.
- In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, a little at a time, beating well after each addition until stiff, glossy peaks form.
- Gently fold in the vinegar, vanilla extract, and cornstarch until just combined.
- Spoon the meringue onto the prepared baking sheets, shaping it into circles. Smooth the tops and create a slight indent in each for the ganache.
- Bake for 1 1/2 hours, then turn off the oven and let the pavlovas cool inside for at least an hour.
- Prepare the White Chocolate Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped white chocolate in a bowl, letting it sit for 2-3 minutes.
- Stir until the chocolate is fully melted and the ganache is smooth. Let it cool until it thickens slightly, but is still spreadable.
- Assemble the Pavlova Tower
- Place the largest pavlova layer on a serving platter. Spread a layer of white chocolate ganache on top, then sprinkle with pomegranate seeds, raspberries, and blackberries.
- Repeat with the remaining layers, stacking each progressively smaller layer on top of the last, adding ganache and fruit between each layer.
- Finish and Garnish
- Dust the assembled tower with powdered sugar. Garnish with fresh mint leaves or edible flowers on top for a festive touch.
Notes
- Make Ahead: You can make the pavlova layers a day in advance and store them in an airtight container until ready to assemble.
- Storage: This dessert is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.
- Chocolate Substitute: For a less sweet option, use dark or milk chocolate in the ganache instead of white chocolate.
- Prep Time: 30 minutes
- Cook Time: 1 1/2 hours
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Holiday
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: pavlova tower, holiday dessert, white chocolate ganache, pomegranate pavlova, festive pavlova