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Orange Cream Pavlova

Recipe photo courtesy of Romulo Yanes

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.

Source: Everyday Food, December 2011
Total Time Prep Servings


For the Meringue

For the Orange Curd

For the Topping


Cook's Notes

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.

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How would you rate this recipe?
  • 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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