Chocolate Orange Pavlova Recipes

CHOCOLATE ORANGE PAVLOVA

Steps:

• Making the Pavlova:.
• Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks.
• Add the vanilla and continue to whisk.
• Start to add the sugar slowly, a tablespoon at a time, while continuing to beat the eggs on high until they are glossy and stiff peaks form.
• Line a baking sheet with parchment paper.
• Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good).
• Lay the side of the paper with the pen/pencil markings face down on the baking sheet. You do not want pencil on the bottom of your dessert!
• Spoon all of the meringue into the center of the circle and smooth out with the spoon to form a mound (about i inch smaller than the circle on the parchment paper).
• Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova.
• Place the meringue in a preheated 225 degree F oven for 2 hours.
• Turn the oven off and allow the Pavlova to cool in the oven (if you can, leave it in the oven overnight). (You may need to hire bodyguards at this point.).
• Making the chocolate whipped cream:.
• Whip the cream, icing sugar and cocoa until stiff peaks form.
• Making the orange curd:.
• Place all of the ingredients except the butter into the top of a double-boiler (or place about 2 inches water in a saucepan, bring to a gentle simmer and place a metal bowl over it).
• Whisk everything together and cook over a gentle simmer until the mixture thickens.
• Continue to whisk as it cooks - it can take eight to 20 minutes.
• The mixture will coat the back of a spoon when it's ready.
• Remove from heat and add the butter.
• Whisk until the butter has melted and been completely incorporated.
• Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin).
• Refrigerate until cold.
• Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova.
• Use a spoon to form a well in the whipped cream.
• Spoon the orange curd into the well in the whipped cream.
• Refrigerate until you are ready to serve.

CHOCOLATE ORANGE PAVLOVA

Steps:

• Preheat oven to 150 degrees celsius.
• Whisk egg whites until stiff.
• Add sugar one teaspoon at a time whisking until meringue is very stiff and shiny.
• Whisk in cornflour, vinegar and vanilla.
• Fold in cocoa powder and orange zest.
• Pile mixture onto a baking sheet (baking parchment is best) and spread into a 9 inch round. Hollow out centre slightly using the back of a spoon.
• Bake for 1 3/4 hours.
• Let Pavlova cool and place on serving dish.
• Whip the cream and spread on top of the Pavlova, add the chocolate curls, serve and enjoy!

CHOCOLATE PAVLOVA

Steps:

• Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
• Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
• Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
• To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

CHOCOLATE PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
• Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
• Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

ORANGE CREAM PAVLOVA

Steps:

• Preheat oven to 200 degrees. Make meringue: Trace a 10-inch circle onto a piece of parchment paper. Turn over and use parchment to line a baking sheet. In a large bowl, using an electric mixer, beat egg whites and pinch of cream of tartar on high until soft peaks form, about 2 minutes. With mixer running, add granulated sugar in a slow, steady stream and continue to beat on high until whites are very stiff and glossy and sugar is dissolved, 5 minutes.
• With an offset spatula, gently shape meringue into a round on parchment-lined sheet, using circle as a guide; smooth top (make center slightly concave). Bake meringue until outside is dry, 2 hours. Turn off oven and let meringue cool completely in oven, about 5 hours (or up to overnight).
• Make curd: In a medium saucepan, off heat, whisk together granulated sugar, egg yolks, and orange zest; whisk in orange and lemon juices and pinch of salt. Place pan over medium-high and cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes (do not let boil). Immediately remove pan from heat while whisking. Pour through a fine-mesh sieve into a heatproof bowl, pressing on curd with a rubber spatula. Press plastic wrap against surface; refrigerate until cool, 30 minutes (or up to 2 weeks).
• Make topping: In a large bowl, using mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. Gently peel meringue from parchment and transfer to a platter. Spoon curd in center and top with whipped cream and white chocolate shavings. Serve immediately.

ORANGE-BERRY PAVLOVA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
• Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
• Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
• Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
• Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
• Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.