Recipes

White Chocolate Pavlova Roulade with Berries

This is my favorite dessert to make. It’s from Jill Dahan’s incredible cookbook, Starting Fresh! where even the sweets are healthy and delicious.

White Chocolate Pavlova Roulade with Berries
This is my favorite dessert to make. It’s from Jill Dahan’s incredible cookbook, Starting Fresh! where even the sweets are healthy and delicious.
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Ingredients
  1. 2 bars (7 oz) (200g) white chocolate with coconut (try Lindt’s)
  2. or, 200g white chocolate, plus 2 tbsp unsweetened coconut
  3. 2 cups (16oz) (450g) plain Greek yogurt
  4. 2 tsp vanilla bean paste
  5. white vinegar or lemon juice for wiping bowl and beaters
  6. 6 large egg whites, room temperature
  7. 1 cup (8 oz) (225g) superfine sugar
  8. ½ cup (2 oz) (55g) slivered or flaked almonds
  9. powdered sugar for dusting
  10. 2½ cups (12oz) (340g) fresh raspberries, blueberries, or strawberries
Filling
  1. Melt white chocolate and stir in coconut. Mix with yogurt and vanilla bean paste and then set aside.
Meringue
  1. Wipe a bowl with white vinegar or lemon juice, then add egg whites.
  2. Beat with an electric beater until soft peaks form.
  3. Gradually add sugar, a large tbsp at a time.
  4. Beat until glossy and stiff peaks form.
  5. Line a baking sheet with parchment.
  6. Spread meringue about 2 inches thick.
  7. Sprinkle with almonds.
  8. Bake at 350ºF (180ºC) for 15-20 minutes until browned and firm, but springy, on top.
  9. Remove and cool 5 minutes.
  10. Dust a fresh sheet of parchment with powdered sugar.
  11. Then flip the meringue, almond side down, onto this sheet of parchment.
  12. Cool to room temperature.
To Assemble
  1. Spread the yogurt mixture over the cooled meringue.
  2. Top with fruit.
  3. Gently lift onto a serving platter, rolling from one narrow end, removing the paper as you roll.
  4. Basically, roll the filled meringue off the baking paper onto the serving platter. (It is nearly impossible to lift this dessert in one piece after rolled, so be sure to roll it onto the serving platter.)
  5. Decorate with mint sprigs and fruit.
  6. Cut the roll into slices.
Notes
  1. Make ahead: This can be made ahead and chilled. Remove from fridge 30 minutes before serving.)
Adapted from Starting Fresh!
Adapted from Starting Fresh!
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