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Chocolate Orange Pavlova

This year, why not try our twist on a meringue classic?

Serves 6 Total Time 2.5hrs


Get the ingredients here.

For the pavlova 

  • 5 large egg whites, room temperature 
  • 300g caster sugar, sifted 
  • ½ tsp cream of tartar 
  • 5 tsp cornflour

For the pears 

  • 4 pears, peeled 
  • 500ml fresh orange juice 
  • Zest of 2 oranges (reserve oranges topping)

For the cream

  • 200g full fat greek yogurt 
  • 200g whipping cream 
  • 1 tsp orange extract


  • 150g dark chocolate, to be melted 
  • 50g toasted hazelnuts, roughly chopped 
  • 100g pomegranate seeds 
  • 2 oranges, skin & pith removed, cut into segments 
  • Fresh mint leaves 


  1. Preheat the oven to 150ºC/130ºC fan/Gas. Line a tray with baking paper and mark a 20cm circle (draw round a cake tin).
  2. Clean a bowl and electric whisk attachments with lemon juice to get rid of grease. 
  3. Add the egg whites and whisk on medium until foaming and starting to peak. Slowly add the sugar 1tbsp at a time, whisk on high until you have a glossy stiff meringue. 
  4. Check the sugar has dissolved with your fingers; if it’s still a little grainy continue to whisk until smooth. Whisk in the cornflour and cream of tartar for 30 secs.
  5. Spoon the meringue onto the tray in high swirls. Place in the oven and turn down right away to 100ºC/80ºC fan/Gas ¼. Bake for 90 mins – don’t open the oven!
  6. Once cooked, turn off the oven and leave to cool. Once cold, remove, plate up or store in an airtight container so the pavlova base will last a few days in the fridge.
  7. While the meringue cooks, place the pears snuggly in a small pan, add the orange juice and zest and simmer for 10 mins until soft.
  8. Remove the pears and set aside. The juice can be boiled down for 12 mins to form a syrup. (This can all be done in advance.)
  9. Just before serving, whisk the whipping cream and orange extract until thick and stir in the greek yogurt.
  10. Spoon the mixture over the pavlova followed by the sliced pears and orange pieces.
  11. Melt the chocolate in a bowl over a saucepan of water and drizzle over, finishing with a scattering of hazelnuts, pomegranate seeds, mint leaves and the syrup.

Cook’s tip: Don’t open the oven while cooking and cooling, to stop cracking. Note the syrup is meant to be a bit bitter.

To create an enviable dinner table spread, take a look at our Christmas dinner recipes.

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