Chocolate Orange Pavlova

November 03, 2016

Chocolate Orange Pavlova

Hello from Bermuda!
I thought I'd take this time to upload another post - it's been a while but I've been busy with summer and lots of holidays!

This bake was inspired by the final of The Great British Bake Off - a huge love of mine which has left a gaping hole in my heart now the final series as we know it has come to an end. So I thought what better way to mourn the loss than by baking a Pavlova Crown!

Although not quite Candice levels and perhaps not up to the Paul Hollywood handshake, I have to admit this what a pretty damn good pavlova.

Chocolate orange is possibly one of my favourite ever flavour combinations so I knew from the start that that was what I was aiming for. This was actually a really simple bake and definitely a crowd pleaser, just make sure you leave enough time for the meringue to properly cool.

For this Pavlova, I made an orange curd the day before which was so simple to make. The recipe I used was Delia's and I knew she wouldn't let me down. http://www.deliaonline.com/recipes/occasions/easter/easter-recipes-to-make-with-children/orange-curd-butterfly-cakes
Perfect combination of citrus and sweet.

For the meringue;

Egg whites of 6 eggs (make sure you separate them carefully so no yolk enters the mixture)
350g caster sugar
Pinch of salt
1tsp White wine vinegar
2tsp Cornflour

600ml double cream
2tbsp cocoa powder
2tbsp icing sugar

Begin by preheating the oven to 180 degreesC and drawing out the templates for your Pavlova onto greaseproof paper. I used two 20cm circles and one 15cm circle for my crown.
Next, whisk your egg whites with the salt until soft peaks are formed - you can tell this by pulling the mixer out and seeing if the whites hold their shape.
Now slowly add the caster sugar and continue to beat the eggs, the mixture should turn glossy and stiff - once all the sugar is added, beat in the white wine vinegar and cornflour. You should be able to hold the bowl over your head without the mixture moving!
Divide the mixture between the three templates - I found it easiest to pipe the meringue to get a neat circle. On the 15cm template, pipe peaks around the edge to give the crown effect. (Make sure you pipe onto the other side so you don't get pencil marks on the meringue like I did!)
Reduce the temperature of the oven to 140 degreesC and bake for about an hour. The meringues should be crisp on the outside but still soft in the middle - it takes a bit of guess work to tell when they're done!
Now turn the oven off, wedge the door slightly open and leave until the meringues are completely cooled.
Pour the cream into a large bowl, and whisk slightly. Next add the cocoa powder and icing sugar and continue to whisk until thick.
Peel the meringue off the greaseproof paper and place the bottom layer onto a large serving dish. I overbeat my cream, but in hindsight I would have piped onto the meringue rather than trying to spread! Spoon a dollop of the orange curd into the centre of the cream.
Repeat for the next layer of meringue and then place the small crown on top.
I decorated by drizzling with orange curd, dark chocolate and orange zest but let your imagination run wild!
This was enjoyed by friends and family for two days, I can ensure you it went down a treat!