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Jo Wheatley - Home Baking
Serves 6

I was bread baking in the summer and had loads of egg whites leftover from all the egg washes. I decided to make a pavlova and the orange and chocolate worked so well with the pecan praline, along with the soft marshmallow
meringue, that I had to share it with you!

Posted by Constable & Robinson Published See Constable & Robinson's 7 projects » © 2024 Jo Wheatley / Constable & Robinson · Reproduced with permission. · Taken from HOME BAKING by Jo Wheatley published by Constable in hardback and available exclusively from Sainsburys, at the introductory price of £8.
  • Step 1

    Preheat the oven at 100ºC/200ºF/Gas Mark 1/2.
    In a spotlessly clean, dry bowl, whisk the egg
    whites to soft peaks using an electric hand whisk
    or free-standing mixer. Gradually add the sugar, 1
    tablespoon at a time, whisking constantly until the
    whites come to a stiff peak. Add the cornflour and
    whisk again to combine.

  • Step 2

    Draw an 18cm circle on the baking parchment on
    the baking tray, then spoon on the meringue,
    keeping it within the circle lines, building it up
    high and rounding off the edges with a spatula.
    Bake in the oven, on the middle shelf, for about 3
    hours until dry and crisp. Turn the oven off and
    leave the meringue inside to cool.

  • Step 3

    To make the filling, gently melt the sugar with 1-2
    tbsps water in a saucepan over a low heat until it
    dissolves. Bring to the boil until the sugar turns a
    deep caramel colour and then remove from the
    heat. Place the pecans on the second lined tray or
    silicone mat and pour over the caramel until they
    are all coated. Leave to harden and cool
    completely, then put the brittle in a sandwich bag
    and roughly crush with a rolling pin until it
    resembles breadcrumbs.

  • Step 4

    Zest the orange and add to the cream. Whisk to
    soft peaks. Peel and segment the oranges.
    Melt the chocolate (a great way to do this, especially
    if you are using it to drizzle, is in a sandwich bag in the
    microwave. Melt it in 20-second bursts on a low
    setting to make sure it doesn’t burn.)

  • Step 5

    To assemble, place the meringue on a serving
    plate. Spoon on the orange cream, top with orange
    segments and the praline brittle and drizzle with
    the melted chocolate.

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