Chocolate & Orange Pavlovas

Sweet orange segments, warm melted dark chocolate and a light orange cream, these stunning Pavlovas are the perfect way to finish any dinner.


  • No oranges? Use clementines, mandarins or satsuma instead. 
  • No vanilla paste? Try vanilla extract, almond extract, orange blossom water or rose water instead. 
  • Vegan? Use aquafaba water instead of the egg whites and a vegan double cream substitute. 

Prep time: 30 minutes

Cook time: 50 minutes

Total time: 80 minutes

Servings: 6


For the meringue:

170 g Egg whites (at room temperature)

250 g Caster sugar

2 tsp Cornflour

½ tsp Vanilla paste

2 Oranges

For the chocolate sauce:

100 ml Double cream

70 g Dark chocolate

2 tsp Orange zest

For the orange cream:

200 ml Double cream

2 tbsp Orange juice

1 tsp Orange blossom water


  1. Preheat the oven to 140c/120c fan/275F/gas mark 1. Line two baking trays with baking paper or foil.
  2. Place the egg whites in a dry, clean, grease-free mixing bowl. Use an electric whisk to whisk the egg whites until firm peaks form. This can take 5-6 minutes.
  3. Gradually add the sugar, a tablespoon at a time, whisking constantly, until the mixture is glossy and the sugar has dissolved. This can take 5-6 minutes. Add the cornflour and vanilla paste. Whisk until just combined.
  4. Spoon the meringue mixture into 6 circular mounds to create the meringue nests on the lined trays. Use the back of the spoon to make the nest shape.
  5. Bake for 50 minutes, then turn off the heat, open the oven door and let the meringue cool completely.
  6. In the meantime, make the chocolate sauce. Add the chocolate to a heatproof bowl. Add the double cream to a saucepan and bring to a boil. Pour the hot cream over the chocolate and stir until completely melted. Set aside to cool.
  7. When the meringue is cool and you’re ready to serve, whip the cream on medium-high speed until medium peaks form, about 3–4 minutes. Overmixed whipped cream is curdled and grainy. Soft whipped cream has a billowy and smooth texture. Stand by your mixer so you know when it’s ready. If you accidentally over-whip the cream, pour in a little bit more cold double cream, and fold it in gently by hand with a spatula until it smooths out. Whisk in the orange juice and orange blossom water.
  8. Spoon the cream into the meringue nests, drizzle with chocolate sauce and top with fresh orange segments. 
Oddbox image

How to store

Store in an airtight jars in a cool and dry place, for up to 3 days.