This orange cream pavlova recipe is an elegant dessert perfect for a dinner party. It is easy to make the meringue ahead of time then whip up the cream just before serving.
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For the meringue
2 teaspoons white wine vinegar
1 1/2 teaspoons cornflour
6 egg whites
350g caster sugar
For the candied orange
110g caster sugar
For the orange cream
200ml double cream
55ml Cointreau® liqueur
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
For the meringue:
Preheat the oven to 150 C / Gas 3. Cut out a 23cm round piece of baking parchment.
Mix together the vinegar and cornflour and set aside.
Whisk the egg whites in a large mixing bowl until stiff peaks form. Gradually add the sugar and whisk continuously until the mixture becomes glossy. Stir in the vinegar and cornflour and mix well.
Add your favourite nozzle to a piping bag then spoon the mixture into the bag. Pipe the meringue onto the round piece of baking parchment as neatly as possible.
Bake in the preheated oven for 2 hours until it is beginning to turn golden brown. Remove from the heat and allow to cool.
For the candied orange:
Meanwhile, zest the orange by cutting into long strips. Try to ensure that you are not cutting into the pith too much as this may lend a slightly bitter taste to the final result.
In a saucepan over a medium heat, caramelise the sugar then add in the orange peel and boil for 5 minutes. Remove the zest using a slotted spoon and lay onto parchment paper to cool. Leave to dry for at least 2 hours
For the orange cream:
When the meringue and zest are both completely cooled and you are ready to serve the pavlova, whisk the cream together with the Cointreau® and spoon into the meringue. Lay the candied orange on top and serve.