Chocolate orange pavlovas

Chocolate orange pavlovas recipe

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With shards of pistachio-jewelled brittle, sweet caramelised clementines and boozy orange blossom cream, these stunning pavlovas are the perfect way to finish your Christmas dinner. The classic combination of chocolate and orange really shines in this decadent dessert and, by taking a shortcut with ready-made meringues, you can whip up this glorious pud in no time. See method

  • Serves 8
  • 25 mins to prepare and 10 mins to cook, plus cooling
  • 413 calories / serving

Ingredients

  • 8 Tesco Finest meringue nests
  • 100g bar plain chocolate with orange
  • 8 clementines, 1 zested, the rest peeled
  • 1½ tbsp Tesco Finest orange blossom honey

For the brittle

  • 60g shelled unsalted pistachios
  • 150g caster sugar

For the orange cream

  • 200ml double cream
  • 1 tbsp soft dark brown sugar
  • ½ tbsp Tesco Finest orange blossom honey
  • 2 tsp Cointreau or triple sec (optional)

Each serving contains

  • Energy

    1730kj
    413kcal
    21%
  • Fat

    22g 32%
  • Saturates

    12g 60%
  • Sugars

    48g 54%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 50.4g Protein 3.9g Fibre 2.8g

Method

  1. First, make the brittle.Toast the pistachios in a pan until fragrant, then roughly chop. Line a baking sheet with baking paper, scatter over the nuts and set aside. Pour the caster sugar and 100ml water into a saucepan. Gently heat until the sugar has melted, then increase the heat and bubble for 5-8 mins, swirling the pan occasionally. Once it has turned a deep golden caramel colour, quickly remove from the heat and pour over the nuts. Leave to cool completely before breaking into shards.
  2. Put the meringues on 8 plates. Chop 50g of the chocolate and put in a heatproof bowl, set over a pan of barely simmering water (making sure the water doesn't touch the bowl) to melt. Cool slightly, then use a teaspoon to drizzle the chocolate over the meringues; set aside to set.
  3. Use a small, sharp, serrated knife to cut each clementine into rounds. Brush one side of each round with a little honey, then fry (honey-side down) over a medium-high heat in a dry frying pan for 1-2 mins to caramelise. Set aside.
  4. Whip the cream, sugar and ½ tbsp honey until just holding its shape. Add the clementine zest and Cointreau or triple sec, 1 tsp at a time (if using).
  5. Shave the rest of the chocolate onto a sheet of baking paper by dragging a peeler across the top.
  6. To serve, top each meringue with a generous spoonful of the orange blossom cream and clementine slices. Finish with chocolate shavings and shards of pistachio brittle.

Get ahead: The brittle can be made up to 1 week in advance and stored in an airtight container.

See more Christmas desserts

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