Choc-Orange Easter Pavlova
Prep:  1 hour plus chilling and freezing time
Cook:  1 hour 45 mins
Serves:  10
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Australian
11
Recipe by: Australian Eggs
Get ready to wow your guests this Easter with a show-stopping Choc-Orange Easter Pavlova! Topped with a luscious combination of cream, zesty orange curd, and chocolate eggs this delightful dessert is an irresistible centrepiece for your Easter (or any) celebration!
Credit: Whisk Media Group
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Choc-Orange Easter Pavlova
Ingredients:
Orange Curd
Chocolate Meringues
Assembly
Method:
Orange Curd
  1. Whisk egg yolks, sugar, orange zest and cornflour in a large heatproof microwave-safe bowl. Add juice and whisk until combined.
  2. Add butter and place onto the microwave turntable. Follow manufacturer’s instructions to reduce microwave power to 50%. Cook uncovered in 2 minute intervals for 4 minutes, whisking after each interval until smooth. Continue to microwave for 4-5 minutes, whisking every minute until thick enough to coat the back of a wooden spoon. (See tips)
  3. Allow curd to cool slightly. Place plastic wrap directly on the surface of the curd to prevent it from forming a skin. Refrigerate overnight until cold.
Tips & Hints:
  • Curd can be made up to 1 week ahead and kept refrigerated.
Chocolate Meringues
  1. Preheat oven to 100C fan forced. Draw a 20cm circle onto 3 sheets of baking paper. Grease 3 oven trays and place paper, pencil side-down, onto trays.
  2. In a large bowl of an electric beater, beat egg whites, sugar and cornflour for 15-17 minutes or until thick and glossy. Sift 1 tablespoon of cocoa over meringue and continue to beat for 1 minute. Meringue peaks should fall over when beaters are lifted. Spread mixture evenly into circles.
  3. Sift extra cocoa over the edges of all meringues. Use a spoon to swirl into meringue leaving some cocoa visible. Drizzle chocolate off the end of a spoon over meringue discs. Bake for 1 ½ hours, swapping trays halfway, until crisp and dry on the bottom. Allow to cool completely with door ajar.
Tips & Hints:
  • Meringue layers can be baked and kept in an airtight container up to 1 week in advance.
Assembly
  1. Place one meringue disk on a cake stand and spread with one third of the whipped cream. Drizzle ¼ cup of curd over the top and near edges of cream. Top with another disc of meringue. Repeat with another layer of whipped cream, curd, meringue and whipped cream. Cover and refrigerate remaining curd for another use.
  2. Decorate the top with remaining whipped cream and decorate with easter eggs. Cut into wedges to serve. Store any remaining pav in the fridge for 2-3 days.
Nutrition Information
Per adult serving (200g)

Calories

678.0

Energy

2835.0kJ

Protein

6.0g

Fat, Total

49.0g

Saturated

32.0g

Carbs, Total

55.0g

Sugars

53.0g

Dietary Fibre

-

Sodium

75.0mg
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