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Peppermint Pavlova with White Chocolate Whipped Cream

The underrated pavlova is an easy-to-make dessert perfect for all kinds of occasions. This version is a Peppermint Pavlova with White Chocolate Whipped Cream (made with Hood Cream) and will be the hit of all your holiday parties!
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Course: Dessert
Cuisine: American, Australian, Eclectic
Keyword: Candy Cane Desserts, Christmas Desserts, Holiday Desserts, Pavlova Cake, Peppermint Desserts
Prep Time: 20 minutes
Cook Time: 2 hours
Resting Time + Whipped Cream Chilling Time: 3 hours
Total Time: 2 hours 20 minutes
Makes: 8 servings
Author: Sues


  • 4 oz. white chocolate, roughly chopped
  • 2 ½ cups Hood Heavy Cream, divided
  • 6 large egg whites
  • ½ tsp salt
  • 1 ¼ cups granulated sugar
  • ½ Tbsp cornstarch
  • 1 tsp white wine vinegar
  • 1 tsp peppermint extract
  • 3-5 drops red food coloring
  • ¼ cup crushed candy canes or peppermint candies


  • Place chopped white chocolate in a medium heat-proof bowl. In a double boiler on the stove or in a separate heat-proof bowl in the microwave, heat 1 ½ cups Hood Heavy Cream until it's scalding (but not boiling).
  • Pour hot cream over white chocolate in bowl and let sit for 3 minutes to melt chocolate. Stir mixture until chocolate is completely melted. Place bowl in fridge to chill, for at least 3 hours.
  • Pre-heat oven to 240 degrees. On a large sheet of parchment paper, draw a 9-inch diameter circle. Flip parchment paper over and place on baking sheet (so ink/pencil from circle drawing is on the bottom).
  • In a stand mixer or in a large bowl with hand mixer, beat the egg whites and salt until soft peaks begin to form, about 2 minutes. With mixer still on, beat in sugar slowly, 1-2 Tbsp at a time, and continue to beat until egg whites turn shiny and stiff, about 6-8 minutes.
  • With mixer on low, beat in cornstarch, white wine vinegar, and peppermint extract.
  • Scoop meringue mixture into a mound within the circle outline on the parchment paper. Smooth sides and tops of meringue mound with a spatula. Drop 3-5 drops of red food coloring over meringue and using a knife or toothpick, gently swirl.
  • Bake for 1 ½ hours. Turn oven off and prop it open a crack (you can stick a wooden spoon in it to hold it open). Keep pavlova in oven with door cracked for at least two hours.
  • To finish whipped cream, place cream/white chocolate mixture in the bowl of a stand mixer or in a large bowl with a hand mixer. Add remaining cup of Hood Heavy Cream and beat until soft peaks form. Keep chilled if not serving pavlova immediately. 
  • When ready to serve, spoon whipped cream over the top of the pavlova and gently spread with a spatula. Sprinkle crushed candy canes over the top, slice, and serve.


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