White Chocolate Pavlova Roulade with Berries
1 bar (3.5 oz) white chocolate with coconut (try Lindt's)
or 1 bar white chocolate, plus 2 tbsp unsweetened coconut
2 cups (16oz) plain Greek yogurt
2 tsp vanilla bean paste
White vinegar or lemon juice for wiping bowl and beaters
6 large egg whites, room temperature
1 cup (8oz) superfine sugar/ powdered sugar (organic)
1/2 cup slivered almonds
Powdered sugar for dusting
2 1/2 cups (12oz) fresh raspberries, blueberries or strawberries
Melt white chocolate and stir in coconut. Mix with yogurt and vanilla bean paste and then set aside.
Wipe bowl with white vinegar or lemon juice, then add egg whites. Beat with an electric beater until soft peaks form. Gradually add sugar, a large tbsp at a time. Beat until glossy and stiff peaks form.
Line a baking sheet with parchment. Spread meringue about 2 inches thick. Sprinkle with almonds. Bake at 350 degrees for 15-20 minutes until browned and firm, but springy on top. Remove and cool 5 minutes.
Dust a fresh sheet of parchment with powdered sugar. Then flip the meringue, almond side down, onto this sheet of parchment. Cool to room temperature.
Spread the yogurt mixture over the cooled meringue. Top with fruit.
Gently lift onto a serving platter, rolling from one narrow end, removing the paper as you roll. 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.)
Decorate with mint sprigs and fruit. Cut the roll into slices. (This can be made ahead and chilled. Remove from the fridge 30 minutes before serving.)