Pavlova with orange sauce and pomegranate

Total time: 2hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 455 Kcal, 6g Protein, 84g Carbohydrates, 10g Fat


  • Orange sauce
  • 4 organic orange, use the grated zest of 2 oranges and all of the juice (approx. 350 ml)
  • 30 g butter
  • 2 fresh egg yolks
  • 1 tbsp cornflour
  • 60 g sugar
  • Pavlova
  • 4 fresh egg white
  • 1 pinch salt
  • 200 g finest sugar
  • 0.5 organic lemon, use a little grated zest and 1 tsp of juice
  • To bake/dry
  • 1 pomegranate, seeds removed

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  • Orange sauce

    Using a whisk, mix together the orange zest with the remaining ingredients. Bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the sauce through a sieve into a bowl, leave to cool.
  • Pavlova

    Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar, lemon zest and juice, continue to beat until the mixture becomes very stiff. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm in diameter), pull the edge upwards slightly with a spatula.
  • To bake/dry

    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 approx. 1 hr. 40 mins. Then switch the oven off and leave the pavlova to cool in the oven with the door open. Serve with the orange sauce and pomegranate.
  • Tip:

    This pavlova is best eaten fresh.

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Products used in this recipe

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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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