Mothers’ Day takes place in Ireland this Sunday, the 30th of March. It is always celebrated earlier in Ireland than most other countries. It is nonetheless usually a big celebration where we celebrate our wonderful mother’s and even our grandmother’s. The occasion is usually highlighted by a special meal or afternoon tea either at home or out in a favourite local restaurant.
Our afternoon tea here at Ariel House is always a big hit among mother’s and indeed among women in general. One of the delicious desserts that we offer is our Carmelised Orange and Dark Chocolate Pavlova. It is a simple recipe but the addition of chocolate and orange makes it a bit more special for the day. So for those of you making your meal at home or hosting an afternoon tea for your mother on Sunday, why not make our pavlova recipe to finish it off perfectly?
This recipe is one of the ten recipes featured in our new recipe booklet which is available on our website to download for free. You can pick up a physical version of the recipe booklet in person when you visit Ariel House either.
Caramelised Orange & Dark Chocolate Pavlova
- 4 egg whites
- 225 cater sugar
- 1tsp cornflour
- 1tsp white wine vinegar
- 2 oranges, peeled and cut into thin slices
- 250g caster sugar
- 125ml water
- 300ml of cream
- 1 tbsp icing sugar
- 1 vanilla pod
- Heat the oven to 180°C. Cover a baking sheet with baking parchment.
- Whisk the egg whites with electric beaters until they just for stiff and shiny peaks.
- Gradually add the sugar, a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up, continue whisking for 3-4 minutes or until the meringue is still and glossy and stands up in peaks.
- Whisk in the cornflour and vinegar.
- Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120 degrees and cook for for 1 ½ hours. Carefully peel off the baking parchment and put the pavlova on a serving dish.
- Put the sugar and water into a large saucepan and swirl under the mixture turns amber. Take off the heat and tip in the orange slices. Quickly coat them and remove to a piece of parchment paper, allow to cool.
- Scrape the vanilla seeds into a mixing bowl, add the cream and softly whip, then spoon onto the pavlova.
- Place the orange slices on top and grate over the dark chocolate.