Serve Pillowy Pavlova With Pistachios This Holiday Season

White chocolate takes on a butterscotch-like flavor as it slowly caramelizes in the oven and becomes the perfect pairing to this stunning pavlova from cookbook author Kristina Cho. The melted caramelized white chocolate is spread into a thin sheet and sprinkled with crumbled freeze-dried red raspberries and bright green chopped pistachios for a festive bark that takes this pavlova — which is entirely delicious on its own — over the top.

This pavlova is designed to resemble a wreath. The form is easy to make, simply by dropping dollops of stiffly beaten meringue from a spoon to form a circle. Although the dish looks like only a fancy pastry chef could make it (and, in fact, a fancy pastry chef did create it), the most difficult part of the job is waiting for the pavlova to cool. To prevent it from cracking, the pavlova must sit in a turned-off oven to slowly cool after baking. That's your cue to sit back and relax!

Frequently asked questions

What is pavlova?

Pavlova is essentially meringue that’s beaten to stiff peaks and baked slowly in a low-temperature oven (think lots of hands-free time!) until a delicate, crisp crust forms around the soft, chewy center. First-time pavlova-makers needn’t worry — follow the rules for making meringue (clean beaters and bowl, egg whites with no yolk in them, and stopping as soon as stiff peaks form while whipping) and you’ll have success.

What is white chocolate?

White chocolate is derived from cacao, the primary ingredient from which all chocolate is made. Its pale color comes from the cocoa butter and the absence of cocoa solids (which give dark chocolate its deep flavor and color). But white chocolate is still technically chocolate. According to the U.S. Food and Drug Administration, white chocolate must contain at least 20% cocoa butter, 3.5% milk fat, and at least 14% total milk solids, but for the best results in this recipe, look for a high-quality white chocolate with a cocoa butter content of at least 30%, which will caramelize more easily. White baking chips usually don’t contain any cocoa butter — they won’t properly melt or caramelize, so avoid using them for this recipe.

What’s important about whipping this meringue to stiff peaks?

Beating egg whites with sugar is the key to making meringue. Whipping the mixture to stiff peaks in this recipe gives the meringue enough structure and body so it can hold its shape while it bakes. What’s crucial is making certain that your whisk, bowl, and any other utensils you use are meticulously clean with no traces of oil. And the egg whites should have no traces of yolk in them — otherwise, they will not whip to their full volume. Use cream of tartar to aid the whipping process, and add the sugar slowly to avoid deflating the beaten whites. As the meringue whips, stay attentive: The volume will build, and you will begin to see trails in the foam. Once the meringue can hold a peak that doesn't curl, you have reached stiff peaks and are ready to dollop or pipe the meringue.

Notes from the Food & Wine Test Kitchen 

For the easiest caramelization, make sure to use a white chocolate with at least 30% cocoa butter. Look for a baking chocolate (baking chocolates tend to have higher percentages of cocoa butter); we recommend Ghirardelli’s white chocolate baking bar, but high cocoa butter white chocolate chips, chunks, or fèves, such as Valrhona Ivoire 35% Fèves, would also work here.

Make ahead

The caramelized white chocolate bark can be stored in an airtight container in the refrigerator for up to 1 week.