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- Chocolate Orange Pavlova Topped with…
Chocolate Orange Pavlova Topped with Poached Pears, Hazelnuts and Pomegranate
Prep time:
Cook time:
Serves: 6
The pavlova base can be made a few days in advance and kept in an airtight container. Don't open the oven while cooking and cooling, to prevent cracking. The syrup is meant to be a bit bitter! Looking for more dessert recipes? Look no further.
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Ingredients
- 5 large egg whites, room temperature (for the pavlova)
- 300g caster sugar, sifted (for the pavlova)
- 5 tsp cornflour, for the pavlova
- ½ tsp cream of tartar, for the pavlova
- 4 pears, peeled (for the pears)
- 500ml fresh orange juice, (for the pears)
- 2 oranges, zested for the pears (reserve the oranges for the topping)
- 200g whipping cream, (for the cream)
- 1 tsp orange extract, (for the cream)
- 200g full fat greek yoghurt, (for the cream)
- 150g dark chocolate, for melting (toppings)
- 50g toasted hazelnuts, roughly chopped (toppings)
- 100g pomegranate seeds, (toppings)
- 1 handful fresh mint leaves, (toppings)
- 1 lemon, for cleaning the bowl and whisk attachments
Method
Step 1
Preheat oven to 150ºC/130ºC fan/gas 3. Line a tray with baking paper and mark a 20cm circle (draw round a cake tin).
Step 2
Clean a bowl and electric whisk attachments with lemon juice to get rid of grease.
Step 3
Add the egg whites and whisk on medium until foaming and starting to peak. Slowly add the sugar 1tbsp at a time. Once added, whisk on high until you have a glossy stiff meringue.
Step 4
Check the sugar has dissolved with your fingers; if it’s still a little grainy continue to whisk until smooth. Whisk in the cornflour and cream of tartar for 30 secs.
Step 5
Spoon the meringue onto the tray in high swirls. Place in the oven and turn down right away to 100ºC/80ºC fan/gas ¼. Bake for 90 mins – do not open the oven! Once cooked, turn off the oven and leave until meringue is cold. Once cold, remove – plate up or store in an airtight container.
Step 6
While the meringue cooks, place the pears snugly in a small pan, add the orange juice and zest and simmer for 10 mins until soft. Remove the pears and set aside. The juice can be boiled down for 12 mins to form a syrup. (This can all be done in advance.)
Step 7
Just before serving, whisk the whipping cream and orange extract until thick and stir in the greek yogurt. Spoon the mixture over the pavlova followed by the sliced pears and orange pieces. Melt the chocolate in a bowl over a saucepan of water and drizzle over, finishing with a scattering of hazelnuts, pomegranate seeds, mint leaves and the syrup.
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