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    You are in: Home / Recipes / Chocolate Orange Pavlova Recipe
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    Chocolate Orange Pavlova

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    20 mins

    2 hrs 20 mins

    Mirj's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Pavlova

    Chocolate Whipped Cream

    • 1 1/2 cups whipping cream
    • 4 tablespoons icing sugar
    • 2 tablespoons cocoa

    Orange Curd

    Directions:

    1. 1
      Making the Pavlova:.
    2. 2
      Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks.
    3. 3
      Add the vanilla and continue to whisk.
    4. 4
      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.
    5. 5
      Line a baking sheet with parchment paper.
    6. 6
      Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good).
    7. 7
      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!
    8. 8
      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).
    9. 9
      Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova.
    10. 10
      Place the meringue in a preheated 225 degree F oven for 2 hours.
    11. 11
      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.).
    12. 12
      Making the chocolate whipped cream:.
    13. 13
      Whip the cream, icing sugar and cocoa until stiff peaks form.
    14. 14
      Making the orange curd:.
    15. 15
      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).
    16. 16
      Whisk everything together and cook over a gentle simmer until the mixture thickens.
    17. 17
      Continue to whisk as it cooks - it can take eight to 20 minutes.
    18. 18
      The mixture will coat the back of a spoon when it's ready.
    19. 19
      Remove from heat and add the butter.
    20. 20
      Whisk until the butter has melted and been completely incorporated.
    21. 21
      Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin).
    22. 22
      Refrigerate until cold.
    23. 23
      Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova.
    24. 24
      Use a spoon to form a well in the whipped cream.
    25. 25
      Spoon the orange curd into the well in the whipped cream.
    26. 26
      Refrigerate until you are ready to serve.

    Ratings & Reviews:

    • on January 13, 2007

      55

      It was definitely time consuming, but not difficult to make at all. Waiting to taste the final result was painful, but worth it. This was oh so sinfully good. It was an excellent ending to a wonderful Shabbos meal. It didn't even taste parve. Now I know what to do with my leftover egg whites from making my challah.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    49%
    Total Fat 22.5 g
    34%
    Saturated Fat 13.5 g
    67%
    Cholesterol 143.3 mg
    47%
    Sodium 157.5 mg
    6%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 0.3 g
    1%
    Sugars 46.9 g
    187%
    Protein 4.4 g
    8%

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