Black sesame stuffed pavlova with port poached pears – Food & Home Magazine

Ingredients

• <h3>Meringue</h3>
• 6 egg whites
• pinch salt
• 275g castor sugar
• 10ml (2 tsp) cornflour
• 5ml (1 tsp) white wine vinegar
• 15ml (1 tbsp) black sesame seeds
• <h3>Port-poached pears</h3>
• 140g demerara sugar
• 500ml (2 cups) water
• 250ml (1 cup) port
• 2 cinnamon quills
• 6 ripe but slightly firm pears, peeled
• <h3>Roasted white chocolate sauce</h3>
• 100g good quality white chocolate, roughly chopped
• 250ml (1 cup) fresh cream
• 5ml (1 tsp) vanilla extract
• <h3>Vanilla cream</h3>
• 500ml (2 cups) fresh cream, to whip
• 125g Greek yoghurt