Zutaten für Chocolate Orange Pavlova
- 6 large egg whites
- Salt
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- Whipping Cream
- Icing Sugar
- Cocoa
- Egg Yolks
- Fresh Lemon Juice
- Fresh Orange Juice
- Lemon, Zest Of
- Zest of 2 oranges
- ½ cup margarine
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Zubereitung von Chocolate Orange Pavlova
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large, clean bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add sugar, one tablespoon at a time, beating until glossy and stiff peaks persist.
- Gently fold in cornstarch and vinegar.
- Spoon the meringue onto the prepared baking sheet, forming a large circle or individual nests. Create a well in the center of the meringue.
- Bake for 1 hour and 30 minutes, or until crisp and dry. Turn off the oven and leave the meringue inside with the door slightly ajar to cool completely.
- While the meringue bakes, prepare the orange curd: Combine orange juice, zest, sugar, cornstarch, and margarine in a saucepan. Cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in vanilla extract.
- For the chocolate ganache, heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped chocolate and let stand for a few minutes.
- Whisk until smooth and glossy.
- Once the meringue is completely cool, fill the well with the orange curd and top with the chocolate ganache. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
187g
Fat
67g
Carbs
16g
