Chocolate Orange Pavlova

Ireland - Dublin

Graham, aka The Cupcake Bloke, is a chef and baker based in Dublin.

Like everyone, Christmas in our family is a time for celebration and feasting. Growing up, Christmas in our house was full of the aroma of baking hams which dad, a pork butcher, sold in our shop. As kids, we helped decorate the shop for the season. Our family has a couple of quirky traditions which include Scampi on Christmas Eve, a classic 1970’s Prawn Cocktail on Christmas Day and eating our Christmas Pudding on Stephen’s Day. My mum always made a Pavlova as a light Dessert on Christmas Day – we were too stuffed after the Turkey and Ham for a heavy Dessert.

Including the Chocolate Orange flavours in this recipe is my homage to both my mum and dad – they put a Terry’s Chocolate in the bottom of our stockings every Christmas Eve. This recipe brings together some of my favourite memories of my Irish Christmas.

For the Pavlova Base
4 egg whites
250g icing sugar
4 tsp cocoa powder
For the chocolate orange cream
150g milk chocolate
500ml cream
2 orange, zest
2tsp, icing Sugar
To decorate
Segmented oranges, from the two
oranges above
Chocolate Orange
Clementine Segments
200ml Whipped Cream

1. Preheat the oven to 140C
2. 0Line two baking trays with greaseproof paper and mark out an 8inch
3. In a clean, dry bowl whisk egg whites until soft peaks form.
4. Gradually whisk in the sugar until stiff peaks form.
5. Gently fold the cocoa powder into the meringue.
6. Spoon tablespoons of the mixture onto the prepared trays.
7. Bake for 45mins.
8. To make the chocolate cream, gently melt the chocolate in a bowl over simmering water.
9. Whip the cream till it forms soft peaks. Allow the chocolate to cool, then add 2 tablespoons of whipped cream into the chocolate. Mix well then fold that into the remaining softly whipped cream and orange zest, don’t stir too much or it may split.
10. To serve, place one of the meringues on a serving plate, spread with half the chocolate cream and half the orange segments, place the second meringue on top, and cover with the remaining chocolate cream.
11. To decorate, top with the plain whipped cream and decorate with the chocolate and orange segments.


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