Fruit Pavlova with White Chocolate Cream

Method

1. 1

   For the White Chocolate Cream, place callets in a heatproof bowl, then heat the cream to just a boil.

2. 2

   Pour the cream over the callets and let stand for 1 minute

3. 3

   Whisk until smooth then chill in the refrigerator until cold, overnight is best. Beat until light and fluffy

4. 4

   To serve, fill each pavlova with 50ml rosette of white chocolate cream

5. 5

   Garnish with blackberries, the coulis and sprinkle with Callebaut® Dark Chocolate Blossoms

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.