Bit of a rubbish photo unfortunately. This was only the second pavlova I’ve ever made so it was with some trepidation that I decided to veer from the traditional approach and make a chocolate orange version. Especially risky since one of the guests was my mum who’s made about a billion pavlovas and is therefore a bit of an expert. But it turned out really well, everyone ate enormous slices and gurgled contentedly for some time afterwards.
What to use – serves 8
- 6 large egg whites
- 300g caster sugar
- 1tsp cornflower
- 1tsp orange essence
- 50g dark chocolate – blitzed/chopped into small pieces
- 1tsp cocoa powder (I used Cadbury’s hot chocolate powder)
- 1tsp balsamic vinegar
- Top with… I used double cream, mandarin oranges and crumbled dark chocolate
How to use it
Preheat your oven to 180C.
Place some baking parchment on a flat baking tray.
Whisk the egg whites until they turn thick – ie can form peaks. Takes a good few minutes.
Whisk in the sugar bit by bit until it turns a bit thicker.
Sprinkle over the cornflower, orange essence, crumbled chocolate, chocolate or cocoa powder and balsamic vinegar, and fold in.
Spoon onto the baking tray and spread into a pavlova-sized circle – 20-25cm.
Put into the oven and immediately turn the temp down to 150C.
Leave to cook for 1hr 15 mins.
Turn off the oven, open oven door and leave to cool.
To decorate I whisked up 500ml double cream, then added 400g mandarin oranges and a sprinkle of dark chocolate.