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Orange Cream Pavlova

A pavlova may be a showstopper, but it's also simple to make. Preparing the satiny orange curd and crisp meringue in advance is the secret.Baking a meringue at a low temperature maintains its snowy white color. Leaving it in a turned-off oven overnight helps ensure a completely dry, perfect meringue.

  • Prep:
  • Total Time:
  • Servings: 8
Orange Cream Pavlova

Photography: Romulo Yanes

Source: Everyday Food, December 2011


For the Meringue

  • 5 large egg whites, room temperature
  • Cream of tartar
  • 3/4 cup granulated sugar

For the Orange Curd

  • 3/4 cup granulated sugar
  • 8 large egg yolks
  • 2 tablespoons orange zest, plus 1/2 cup orange juice (from 2 oranges)
  • 1/4 cup lemon juice (from 2 lemons)
  • Fine salt

For the Topping

  • 1 1/4 cups cold heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/2 ounce white chocolate, shaved with a vegetable peeler


  1. Preheat oven to 200 degrees. Make meringue: Trace a 10-inch circle onto a piece of parchment paper. Turn over and use parchment to line a baking sheet. In a large bowl, using an electric mixer, beat egg whites and pinch of cream of tartar on high until soft peaks form, about 2 minutes. With mixer running, add granulated sugar in a slow, steady stream and continue to beat on high until whites are very stiff and glossy and sugar is dissolved, 5 minutes.

  2. With an offset spatula, gently shape meringue into a round on parchment-lined sheet, using circle as a guide; smooth top (make center slightly concave). Bake meringue until outside is dry, 2 hours. Turn off oven and let meringue cool completely in oven, about 5 hours (or up to overnight).

  3. Make curd: In a medium saucepan, off heat, whisk together granulated sugar, egg yolks, and orange zest; whisk in orange and lemon juices and pinch of salt. Place pan over medium-high and cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes (do not let boil). Immediately remove pan from heat while whisking. Pour through a fine-mesh sieve into a heatproof bowl, pressing on curd with a rubber spatula. Press plastic wrap against surface; refrigerate until cool, 30 minutes (or up to 2 weeks).

  4. Make topping: In a large bowl, using mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. Gently peel meringue from parchment and transfer to a platter. Spoon curd in center and top with whipped cream and white chocolate shavings. Serve immediately.

Cook's Note

Gift This: Because orange curd lasts several weeks in the refrigerator, it makes a great homemade present. It's delicious on scones and muffins or in store-bought tart shells.

Reviews (1)

  • hcabats 3 Apr, 2012

    I made this with my husband for Christmas dessert 2011. He thoroughly enjoyed the making of the orange curd. I left the meringue part in the oven overnight and it was very dry and wonderful the next day for dinner! I am looking it up as we are bringing it to a Passover Seder on Friday! and both can't wait to eat it again! Rare reviews from guests too!

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