Go Back Email Link
–+ servings
Cranberry-Orange-and-Chocolate-Pavlovas
Mini Chocolate Pavlovas with Cranberries
5 from 3 votes
Pin Recipe
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 371
Print recipe Add to Collection

Equipment

  • Mixing bowl
  • Baking tray
  • Baking parchment

Ingredients 
US custom. - Metric (UK)

For the meringues

  • 100 g chocolate dark or milk
  • 4 large egg whites
  • 1 pinch of salt
  • 225 g caster sugar
  • 1 tblsp cornflour
  • 1 tsp white wine vinegar
  • 0.5 tsp vanilla essence

For the topping

  • 150 g fresh cranberries
  • 4 tblsp caster sugar
  • 1 tblsp orange liqueur such as Cointreau or Grand Marnier
  • 1 large orange zested then peeled and segmented
  • 300 ml double cream

Instructions 

To make the meringues

  • Preheat oven to 180°C (345°F) and line two baking sheets with baking parchment.
  • Break the chocolate into a small bowl and melt over a pan of simmering water while stirring.
  • Place the egg whites and a pinch of salt in a large bowl. Whisk until soft peaks form. Add the sugar a few tablespoons at a time and whisk well between each addition, reserving 2 tsps of sugar for later. Once the sugar has been added, the meringue should be very stiff.
    Sift the cornflour over the meringue and fold through very gently.
  • Mix the remaining 2 tsps of sugar with the vinegar and vanilla essence and fold into the meringue until well mixed.
  • Take a tablespoon of mixture at a time and place 4 piles on each tray. Spread out into individual 9cm circles. Drizzle a little melted chocolate over each and swirl gently through the meringue using a toothpick.
  • Place small spoonfuls of meringue mixture around the edge of each circle to build up slightly. Drizzle some more melted chocolate over the meringue mixture and swirl gently with the toothpick.
  • Bake for 5 minutes. Then lower the oven temperature to 110°C (225°F) and cook for a further 45 minutes. Remove from the oven and leave to cool completely.
  • Store in an airtight container until needed.

To make the topping

  • Put the cleaned cranberries in a saucepan with the sugar, orange liqueur, orange zest and any juice left behind from segmenting the orange. Heat gently, stirring gently to dissolve the sugar. Cook until the cranberries just start to burst.
    Set aside and let cool completely before assembling the meringues.
  • Whisk the cream until it just holds its shape but is still a bit floppy. Pile some of the cream into the centre of each pavlova. Place the pieces orange and the cranberry mixture on top of the cream. Top with some chocolate shavings and dust with icing sugar.
Tried this recipe?Mention @mygoldenpearfood or tag #mygoldenpear!
Author: Susan Queck
Share on Facebook Share on X