White Chocolate Orange Pavlova

October 21, 2014
1 Ratings
Photo by erinmcdowell
  • Makes one 9-inch pavlova
Author Notes

A simple pavlova that's the perfect gluten-free pie option for the holidays (bonus!) —Erin Jeanne McDowell

What You'll Need
  • For the meringue shell:
  • White vinegar, for cleaning your bowl
  • 9 egg whites, at room temperature
  • 2 3/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon cream of tartar
  • 3 tablespoons orange zest
  • 1 vanilla bean, halved and scraped
  • For the topping/filling:
  • 1 1/2 cups heavy cream
  • 1 1/4 cups white chocolate
  • 2 tablespoons thinly sliced orange zest
  1. Preheat the oven to 225º F. Clean the bowl and whip of an electric mixer, or a large glass bowl, and the beaters of a hand mixer with white vinegar and wipe dry.
  2. Line a baking sheet with parchment paper. Using a 9-inch cake pan or plate as guide, trace a circle onto the parchment. Turn the parchment over so the ink side is facing down.
  3. Place the egg whites in the prepared bowl and whip on low speed until foamy, 1 to 2 minutes. In a small bowl, whisk the sugar, cornstarch, and cream of tartar to combine.
  4. Raise the speed to medium and begin to add the sugar mixture gradually, whipping to stiff peaks. With such a large amount of egg whites, this may take longer than you think, about 8 to 10 minutes. Do not overwhip -- the egg whites should look soft and smooth, not clumpy or dry.
  5. Add the orange zest and vanilla bean seeds and beat just until combined.
  6. Pour the meringue gently onto the prepared baking sheet and spread it into a circle, using the traced circle on the parchment as a guide.
  7. Bake until the meringue is firm and set, 1 1/2 to 2 hours. Turn the oven off and leave the meringue inside to cool completely (and continue drying), another 3 to 4 hours.
  8. When ready to serve, carefully remove the meringue from the parchment and transfer to a large plate or platter. In a small pot, bring the 1/2 cup of cream to a simmer. Pour the cream over the white chocolate, let sit for 15 seconds, then stir to combine. (If the mixture doesn’t melt completely, place the bowl over a double boiler and stir constantly until melted.) Gently pour the ganache onto the meringue and spread to the edges.
  9. In the bowl of an electric mixer, beat the remaining cream on medium-high speed to medium peaks. Gradually add the powdered sugar and mix to combine. Spread the whipped cream on top of the ganache (which should have set by now), and top generously with orange zest. Serve by slicing like a pie or tart.

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    Kathleen Sanderson
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

5 Reviews

Janice B. April 1, 2018
I think the sugar amount is wrong in this recipe, perhaps a typo? It's way too much sugar. I cooked the meringue for the two hours then left it in the oven overnight and the middle was not cooked, it seemed too heavy with that much sugar. I've been making pavlovas for years and all my other recipes have way less sugar in them. I had to throw this meringue out and go back to one of my other recipes.
Kathleen S. July 19, 2017
Qould this work if you did the pavlovas as individual servings
Mollyh February 28, 2017
How much powdered sugar in the whipped cream?
blackjack March 22, 2015
Should the white chocolate and cream mixture be cool or poured over the meringue while still hot?
Rachel H. October 29, 2014
There's a mention powdered sugar for use with the heavy cream, but there is no measurement for it in the ingredients section.