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


  1. 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

  2. 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

  3. Fold the remaining sugar into the meringue using a spatula
  4. Arrange the meringue into a circular shape on a lined baking tray. Make it flat in the center and more textured around the edges
  5. Bake the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then leave it to cool completely
  6. Whip the double cream and spread it in the middle of the meringue. Sprinkle over the crushed up ginger nut biscuits
  7. Then add the orange zest, slices of orange with the rind cut off and the dark chocolate pearls