Ingredient

Caramelized white chocolate bark

• 12 ounces white chocolate (at least 30% cocoa butter, preferably Ghirardelli), roughly chopped, divided
• 2 tablespoons crushed freeze-dried raspberries, plus more for garnish
• 1 1/2 tablespoons finely chopped raw pistachios, plus more for garnish

Pavlova

• 6 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• Whipped cream and fresh raspberries, for garnish

Direction

Make the caramelized white chocolate bark

1. Preheat oven to 250°F. Spread 8 ounces chopped white chocolate in a single layer on a large rimmed baking sheet. Bake in preheated oven, stirring and spreading chocolate into a thin, even layer using an offset spatula every 10 minutes, until chocolate is a deep caramel color, 50 minutes to 1 hour. (If chocolate begins to look grainy or clumps together, continue stirring and spreading — it will remelt.) Remove from oven; spread chocolate into an even layer about 1/8 inch thick.
2. Microwave remaining 4 ounces white chocolate in a small microwavable bowl, stirring every 15 seconds, until melted, about 1 minute; drizzle evenly over caramelized white chocolate. Drag a wooden skewer through chocolate to create a marbled effect; sprinkle freeze-dried raspberries and pistachios over top. Let bark cool at room temperature 30 minutes. Refrigerate, uncovered, until bark hardens, 30 minutes. Use an offset spatula to loosen bark from pan, and break into large pieces; transfer to an airtight container, and refrigerate until ready to use.

Make the pavlova

1. Increase oven temperature to 275°F. Line a baking sheet with parchment paper, and draw a 9-inch circle on parchment. Flip parchment over so markings are on the underside of the paper, and set aside.
2. Beat egg whites in a large bowl using an electric or stand mixer fitted with the whisk attachment until frothy, 1 to 3 minutes. Beat in cream of tartar and salt. Increase speed to medium-high, and gradually add sugar, beating until stiff peaks form, 8 to 12 minutes. Beat in vanilla, 1 minute.
3. Place 10 (2 3/4-inch-tall) dollops of meringue onto prepared baking sheet, following the circle outline and making certain each dollop touches the next to form a wreath shape. Gently press top of each mound using the back of a spoon to create a slight indentation. Bake at 275°F until pavlova is set, about 1 hour and 10 minutes. (Pavlova should be very dry, light tan, and firm to the touch on the outside and soft with marshmallow-like stickiness on the inside when tested with a wooden skewer.) Turn oven off; cool pavlova inside oven at least 2 hours or up to overnight.

Assemble the dessert

1. Transfer pavlova to a serving plate and top with whipped cream. Garnish with fresh raspberries, freeze-dried raspberries, pistachios, and bark pieces. Serve with remaining bark on the side.