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Mini chocolate and blood orange pavlovas

Name: Mini chocolate and blood orange pavlovas
Prep time: 20 min
Total time: 20 min
Yield: Makes 8
Ingredients: 2 blood oranges; Caster sugar, as needed; 300g double cream; 1 tsp vanilla bean paste; 8 meringue nests; 15g dark chocolate (at least 70% cocoa solids)

By: Pollyanna Coupland
Food producer, delicious.

Published: 2 Jan 25
Updated: 2 Jan 25

Mini chocolate and blood orange pavlovas

Six ingredients and 20 minutes of your time are all that’s needed to knock together this corker of a winter dessert. Even better, each element of these mini chocolate and blood orange pavlovas can be made in advance.

Make the most of the fruit’s short season with more beautiful blood orange recipes.

Easy
January 2025

Test kitchen approved

Makes 8
Prep time 20 min

Make the most of the fruit’s short season with more beautiful blood orange recipes.

Nutrition: Per mini pavlova

Calories: 274kcals
Fat: 21g (13g saturated)
Protein: 1.7g
Carbohydrates: 19g (19g sugars)
Fibre: 0.8g
Salt: 0.1g

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Before you start

Make ahead To make this recipe even quicker, prepare the oranges and syrup and whip the cream in advance. Take the cream to just under soft whipped, as it thickens slightly further in the fridge. If it gets too firm, gently fold in a splash of milk to soften it.

Next time? Fancy something saucier? Try melting the dark chocolate and drizzling it over instead.

Before you start

Next time? Fancy something saucier? Try melting the dark chocolate and drizzling it over instead.

Ingredients

2 blood oranges
Caster sugar, as needed
300g double cream
1 tsp vanilla bean paste
8 meringue nests
15g dark chocolate (at least 70% cocoa solids)

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Method

Segment the oranges over a sieve set over a small pan on scales to collect as much juice as possible. Squeeze out the pulp left behind too to get all the juice out. Weigh the juice, then add the same weight of sugar and simmer over a low heat until the sugar dissolves into a syrup – don’t take it too far as it will thicken a little as it cools.
Whip the cream with the vanilla bean paste to soft peaks, then divide it among the meringue nests. Top with the blood orange segments, then drizzle over the blood orange syrup and grate over the dark chocolate to finish.