2 hrs 40 mins
2 hrs 20 mins
I found this recipe on the online edition of the Jerusalem Post. It's perfect for Passover. I made it the other day, and had to hire bodyguards to keep the Dornettes away until it was time for dessert. This is my version, I always have to change a recipe just a bit. Even though the recipe for the orange curd calls for butter, I used margarine so my dessert would be dairy-free.
My Private Note
Units: US | Metric
Chocolate Whipped Cream
- 1 1/2 cups whipping cream
- 4 tablespoons icing sugar
- 2 tablespoons cocoa
- 1Making the Pavlova:.
- 2Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks.
- 3Add the vanilla and continue to whisk.
- 4Start 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.
- 5Line a baking sheet with parchment paper.
- 6Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good).
- 7Lay 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!
- 8Spoon 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).
- 9Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova.
- 10Place the meringue in a preheated 225 degree F oven for 2 hours.
- 11Turn 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.).
- 12Making the chocolate whipped cream:.
- 13Whip the cream, icing sugar and cocoa until stiff peaks form.
- 14Making the orange curd:.
- 15Place 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).
- 16Whisk everything together and cook over a gentle simmer until the mixture thickens.
- 17Continue to whisk as it cooks - it can take eight to 20 minutes.
- 18The mixture will coat the back of a spoon when it's ready.
- 19Remove from heat and add the butter.
- 20Whisk until the butter has melted and been completely incorporated.
- 21Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin).
- 22Refrigerate until cold.
- 23Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova.
- 24Use a spoon to form a well in the whipped cream.
- 25Spoon the orange curd into the well in the whipped cream.
- 26Refrigerate until you are ready to serve.
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Nutritional Facts for Chocolate Orange Pavlova
Serving Size: 1 (133 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 410.9
- Calories from Fat 202
- Total Fat 22.5 g
- Saturated Fat 13.5 g
- Cholesterol 143.3 mg
- Sodium 157.5 mg
- Total Carbohydrate 49.7 g
- Dietary Fiber 0.3 g
- Sugars 46.9 g
- Protein 4.4 g