December - Clementine, Dark Chocolate and Hazelnut Pavlova
Serves 8–10
December calls for a showstopper, and this Clementine, Dark Chocolate & Hazelnut Pavlova is as festive as it gets. Crisp on the outside, marshmallowy in the middle, piled high with zesty orange cream, juicy clementines and toasted hazelnuts, then finished with dark chocolate shavings — it’s the perfect balance of sweet, tangy and nutty. This pavlova is easy to make ahead and assemble just before serving, making it ideal for Christmas or New Year celebrations.
Ingredients
For the meringue
4 egg whites (room temperature)
150 g caster sugar
75 g dark brown sugar
1 tsp cornflour
1 tsp white wine vinegar
For the cream
400 ml double cream
1 tsp vanilla bean paste
Zest of 1 orange
50 g icing sugar
For the topping
8 clementines, peeled and sliced into rounds
100 g toasted hazelnuts, roughly chopped
50 g dark chocolate (for shaving over the top)
Method
Preheat the oven:
Heat oven to 160°C (140°C fan).
Line a large baking tray with baking parchment.
Whip the egg whites:
Ensure your mixing bowl and whisk are clean and grease-free (wipe with hot soapy water and dry well).
Whisk the egg whites until soft peaks form.
Gradually add the caster sugar and then the brown sugar, 1 tbsp at a time, whisking at high speed until the mixture is stiff and glossy. Rub a little between your fingers — it should feel smooth, not grainy.
Stabilise and shape:
Mix the vinegar and cornflour together in a small cup and fold into the meringue.
Spoon the meringue onto the lined tray in a large circle (about 25 cm diameter). Use the back of the spoon to create a shallow well in the centre for the cream.
Bake the pavlova:
Transfer to the oven and immediately reduce the temperature to 140°C (120°C fan).
Bake for 1 hour–1 hour 15 minutes, until the outside is crisp and sounds hollow when tapped.
Turn off the oven and leave the pavlova inside for at least an hour to cool and dry fully.
Prepare the toppings:
Lightly toast the hazelnuts in a dry frying pan until golden, then cool and roughly chop.
Peel and slice the clementines into rounds.
Whip the cream with the vanilla bean paste, orange zest and icing sugar until soft but thick peaks form.
Assemble the pavlova:
Place the cooled meringue on a serving plate.
Fill the centre with the whipped cream.
Arrange the clementine slices on top and scatter over the toasted hazelnuts.
Using a peeler or sharp knife, shave the dark chocolate over the top to finish.
Tips & Notes
Make ahead: You can bake the meringue a day ahead and keep it in an airtight container. Assemble just before serving.
Variations: Use blood oranges, raspberries or pomegranate seeds for a winter twist.
Texture check: The meringue should be crisp outside and marshmallowy inside. Leaving it to cool slowly in the oven helps prevent cracking.
