Pavlova with Chocolate and Orange Topping

2hr 15m
Preparation/cooking time: ca. 15m + Allow to dry: ca. 120m

For 4 people

Nutritional Information

Contains 461 Kcal


  • 1 pinch salt
  • 200 g sugar
  • 4 blond orange
  • 30 g butter, soft
  • 100 g dark chocolate, crumbled
  • 1 tsp. vinegar
  • 5 fresh egg whites

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  • Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the mixture turns glossy. Add the remaining sugar and vinegar, continue beating until the mixture is fine-textured, glossy and very stiff. Place the mixture on an oven tray lined with baking paper (approx. 20 cm Ø) and, using a fork, shape into peaks.
  • Bake for approx. 20 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120°C and allow the pavlova to dry for about 1 hour 40 mins. Leave the pavlova to cool in the switched-off oven with the door open.
  • Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Place the chocolate and butter in a thin-sided bowl, suspend over the gently boiling bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Divide the chocolate over the pavlova and arrange the orange slices on top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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