I started by making the meringue. If you’re left with egg yolks, check out some ways to use it up here. Or you can now buy egg white on it’s own in a carton from Two Chicks. I set it whisking in my mixer along with cream of tartar until stiff peaks formed – you know this has happened when you can tip the bowl upside down without it falling out.
Then I added half of the sugars into the mixer after the stiff peaks had formed and while it was still mixing, and I also added ground ginger.
I then folded the remaining sugar into the meringue using a spatula.
I arranged the meringue into a circular shape on a lined baking tray, making it flat in the centre and more textured around the edges.
It baked for 1 hour and 15 minutes. Then I left it to cool completely.
I whipped up double cream and spread it in the middle of the pavlova and I sprinkled over crushed up ginger nut biscuits.
Then added some orange zest, slices of orange with the rind cut off and these gorgeous dark chocolate pearls from the Chocolate Trading Co.
How’s that for a showstopper?! I was so pleased with how the Orange & Gingerbread Pavlova turned out and the final look after decorating.
The Orange & Gingerbread Pavlova is best eaten straight away and I had some friends round who were happy to help! The meringue is sweet and spicy, the orange is juicy and fresh, and the chocolate and biscuits add texture amongst the soft cream. It really is a heavenly dessert. Happy Christmas everyone!
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Orange & Gingerbread Pavlova
- 180 g Egg whites (approx 6 large eggs)
- 180 g Caster sugar
- 180 g Light brown sugar
- 1 tsp Cream of tartar
- 2 tsp Ground ginger
- 300 ml Double cream
- 3 Ginger nut biscuits crushed
- 1 Orange
- A handful of Dark chocolate pearls
Whisk the egg whites in a mixer along with the cream of tartar until stiff peaks form - you know this has happened when you can tip the bowl upside down without it falling out
Measure out both types of sugar and add half of the sugar mixture into the egg whites while the mixer is on. Add the ground ginger too
Fold the remaining sugar into the meringue using a spatula
Arrange the meringue into a circular shape on a lined baking tray. Make it flat in the center and more textured around the edges
Bake the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then leave it to cool completely
Whip the double cream and spread it in the middle of the meringue. Sprinkle over the crushed up ginger nut biscuits
Then add the orange zest, slices of orange with the rind cut off and the dark chocolate pearls