Caramel orange pavlovas

Caramel orange pavlovas
  • Serves icon Serves 6
  • Time icon Takes 30 minutes to make, 45 minutes in the oven, plus cooling

Easy meringues and oranges dripping with gooey caramel make perfect partners in this dessert recipe.

Nutrition: per serving

Calories
528kcals
Fat
25.5g (15.8g saturated)
Protein
3.4g
Carbohydrates
73g (68.8g sugar)
Salt
0.1g
Calories
528kcals
Fat
25.5g (15.8g saturated)
Protein
3.4g
Carbohydrates
73g (68.8g sugar)
Salt
0.1g

Ingredients

  • 3 large egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • ½ 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.

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Meringue recipes

Basic meringue

Think meringue is too fiddly or time consuming to make from scratch for a pavlova...

Save recipe icon Save recipe icon Save recipe

Brilliant blackberry recipes

Blackberry and bay poached pear pavlova

Finish a dinner party off with this not-so-traditional pavlova topped with blackberries and boozy, poached...

Save recipe icon Save recipe icon Save recipe

Blackcurrant recipes

Little coffee pavlovas

”This may seem like a strange combination but it works beautifully. Blackcurrants grow in our...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine