Chocolate Orange Pavlova
This year, why not try our twist on a meringue classic?
Serves 6 Total Time 2.5hrs
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
- Preheat the oven to 150ºC/130ºC fan/Gas. Line a tray with baking paper and mark a 20cm circle (draw round a cake tin).
- Clean a bowl and electric whisk attachments with lemon juice to get rid of grease.
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.)
- Just before serving, whisk the whipping cream and orange extract until thick and stir in the greek yogurt.
- Spoon the mixture over the pavlova followed by the sliced pears and orange pieces.
- 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.