Festive Pavlova With Orange Cream & Dark Choc Drizzle

Delicious twist to a favourite Christmas Dessert.

  • Serves 8
  • Prep 15 minutes
  • Cook 1 hours


  1. Preheat oven to 170°C (150°C fan-forced) and line an oven tray with baking paper.
  2. 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.
  3. 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.
  4. 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.


1 WHITE WINGS Pavlova Magic egg
140mL Warm Water
¼ cup CSR Brown Sugar
1/3 cup CSR Caster Sugar
300mL Thickened Cream
2 tsp Finely Grated Orange Zest
100g NESTLÉ BAKERS’ CHOICE Dark Melts, melted
200g Fresh Cherries
100g SUNBEAM Hazelnuts, coarsely chopped


Tip: 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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