Ingredients
Method
- Preheat oven to 170°C (150°C fan-forced) and line an oven tray with baking paper.
- To make the pavlova: Place 140ml lukewarm water into a large mixing bowl. Carefully add pavlova mix. Beat with an electric mixer on a low speed for 15 seconds. Increase the speed to high and beat for 4-7 minutes or until very thick and glossy. Combine sugars and add to pavlova mixture. Beat on high speed for 1 minute longer. Pile mixture onto prepared oven tray in a high dome shape. Using a sharp knife, create 2 or 3 grooves around the pavlova before cooking. Place in the centre shelf of the oven and reduce temperature to 120°C (100°C fan-forced). Bake for 1 hour, then turn oven off and allow pavlova to cool in the oven. Do not open the oven door during baking or cooling.
- To make the orange cream: Using an electric mixer, beat cream until firm peaks form. Add orange zest. Beat on a low speed until just mixed through.
- To decorate: Place pavlova on a serving plate. Top with orange cream. Place cherries on top of cream. Melt dark melts and drizzle on top, then scatter with hazelnuts.
Top Tips
Pavlova base can be made ahead of time. After step 4, allow base to cool and store in an air tight container.
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