Chocolate Orange Pavlova
Indulge in the perfect harmony of flavors with this Chocolate Orange Pavlova, a show-stopping dessert that combines a light, crisp meringue base with the zesty brightness of fresh oranges, the richness of dark chocolate, and the creaminess of freshly whipped cream. This stunning pavlova is a delightful balance of textures—crispy on the outside and chewy on the inside, topped with fluffy cream and bursts of citrus. The melted dark chocolate drizzle adds a decadent touch, tying together the sweet and tangy flavors beautifully. Ideal for celebrations or special occasions, this impressive yet surprisingly easy-to-make dessert is sure to wow your guests. Best of all, its naturally gluten-free ingredients make it a crowd-pleaser for everyone at the table!
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Cornstarch
- 1 teaspoon White vinegar
- 1 teaspoon Vanilla extract
- 300 ml Heavy cream
- 2 tablespoons Powdered sugar
- 2 medium Fresh oranges
- 100 grams Dark chocolate
- 1 teaspoon Butter
Instructions
Preheat your oven to 150°C (300°F), and line a large baking sheet with parchment paper. Draw a 20cm (8-inch) circle on the parchment as a guide, then flip it over so the pencil marks don't touch the meringue.
In a clean, dry bowl, whisk the egg whites on medium speed with an electric mixer until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk. Increase the speed to high, and whisk until the mixture forms glossy, stiff peaks. This should take about 8-10 minutes.
Gently fold in the cornstarch, white vinegar, and vanilla extract until fully incorporated.
Spoon the meringue onto the parchment paper, spreading it to fill the 20cm circle. Use a spatula to create a shallow well in the center and smooth the edges.
Reduce the oven temperature to 120°C (250°F), and bake the meringue for 90 minutes. Once done, turn off the oven and let the meringue cool inside with the door slightly ajar. This helps prevent cracking.
While the meringue cools, prepare the toppings. Whip the heavy cream and powdered sugar together in a large bowl until soft peaks form. Set aside in the refrigerator.
Peel and segment the fresh oranges, removing any membranes and seeds. Set the segments aside.
Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, or in the microwave in short bursts. Stir until smooth, then let it cool slightly.
To assemble, place the cooled meringue on a serving platter. Spread the whipped cream evenly over the top, followed by the orange segments.
Drizzle the melted chocolate generously over the pavlova. For an extra touch, you can use a fork to create swirls or patterns with the chocolate.
Serve immediately or store in the refrigerator for up to 4 hours before serving. Slice and enjoy!
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 289.9 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
