Easy meringues and oranges dripping with gooey caramel make perfect partners in this decadent dessert
Ingredients
- 3 large egg whites
- 175g caster sugar
- 1 tsp cornflour
- 1/2 tsp white wine vinegar
- 284ml carton double cream
For the caramel oranges
- 175g caster sugar
- 2 tbsp orange-flavoured liqueur, such as Cointreau
- 3 large oranges
Method
- 1. Preheat the oven to 140°C/fan120°C/gas 1. Lightly grease a large baking sheet and line with non-stick baking paper. Put the egg whites and a small pinch of salt into a large bowl and whisk to stiff peaks. Slowly whisk in the sugar, a tablespoon at a time, until it’s a glossy meringue. Whisk in the cornflour and vinegar.
- 2. Drop 6 large tablespoonfuls of the meringue, spaced well apart, onto the baking sheet and shape each 1 with the back of the spoon into a 8cm round with a slight dip in the centre. Bake for 45 minutes, until firm. Turn off the oven and leave them inside to cool completely. Store in an airtight container until needed.
- 3. Make the caramel oranges. Put the sugar and 4 tablespoons water into a small pan and leave over a low heat until the sugar has dissolved. Increase the heat and boil rapidly until it’s a rich amber colour. Plunge the base of the pan into a sink half-filled with cold water to stop it from cooking any further. Then stand back (it will splutter) and add the orange liqueur and 5 tablespoons of water. Return to a low heat and stir until the caramel has dissolved. Cool. Pour into a small jug, cover and set aside.
- 4. Thinly top and tail each orange, then slice away all the skin and pith. Slice either side of the membrane to remove each orange segment neatly. Place in a dish, cover and set aside.
- 5. One hour before serving, drain away any juices from the oranges and spoon over 4 tablespoons of the prepared caramel. Set aside.
- 6. Whip the cream to soft peaks, spoon into the centre of each pavlova and top with the caramel oranges. Drizzle with more caramel to serve.
Nutritional info
Per serving: 528kcals, 25.5g fat (15.8g saturated), 3.4g protein, 73g carbs, 68.8g sugar, 0.1g salt
Chef's tip
Make ahead: The pavlovas, caramel and orange segments can be done the day before. Store the pavlovas in an airtight container, the caramel in a screw-top jar and the oranges covered in a bowl in the fridge.