"This ticks all the boxes for me, as it appeals to my Middle Eastern tastebuds and is so light - it hardly feels like a treat at all! For colour, I sprinkle pomegranate seeds over the top" says Catherine.

Ingredients

For the Meringue:

  • 6 egg whites
  • 350g caster sugar
  • 3 tablespoons cold espresso
  • 3 tablespoons chopped, toasted hazelnuts

For the Orange Syrup:

  • 150ml orange juice
  • 4 tablespoons caster sugar
  • 2 teaspoons arrowroot

For the Filling:

  • 4 oranges, peeled and broken into segments
  • 2 tablespoons orange liqueur
  • 1 tablespoon icing sugar
  • 4 cardamoms, seeds removed and crushed
  • 10 small mint leaves
  • 100g mascarpone
  • 100g softly whipped cream
  • Mint leaves, for decorating
  • Edible flowers, for decorating (optional)

Method

"This ticks all the boxes for me, as it appeals to my Middle Eastern tastebuds and is so light – it hardly feels like a treat at all! For colour, I sprinkle pomegranate seeds over the top" says Catherine.

  1. Draw a 25cm circle on a piece of parchment. Turn it over and place on a large baking tray.
  2. Pre-heat the oven to 120°C (fan 100°C, gas mark 2). Line 2 x 20cm spring-form tins with parchment.
  3. Whisk the egg whites in a clean mixing bowl until stiff. Add most of the sugar, a tablespoon at a time until the mixture is glossy and stiff. Carefully fold in the rest of the sugar. Fold in the coffee and hazelnut nuts.
  4. Spoon into a piping bag with a plain nozzle and pipe a round base, then add an edge or using a spatula, smooth over an oval shape in the meringue, leaving a dent in the centre for the filling.
  5. Bake for 1 hour and 20 minutes, then switch off the oven and leave for at least 6 hours for the meringue to cool completely.
  6. To make the syrup, add the orange juice and sugar to a medium saucepan of a medium heat, place the arrowroot powder into a small bowl and add 2 tablespoons orange juice to the powder to form a smooth mix.
  7. Stir this rapidly into the hot orange and stir until it thickens. Remove from the heat and set aside to cool completely.
  8. Combine the orange segments, orange liqueur, icing sugar, crushed cardamom seeds and the mint leaves in a bowl. Stir well and set aside.
  9. Combine the mascarpone and cream together.
  10. When you are ready to assemble, carefully peel off the parchment from the meringue and place it onto a cake stand. Spoon the mascarpone cream over the Pavlova. Using a slotted spoon arrange the orange segments over the top.
  11. Drizzle with orange syrup and decorate with mint leaves and edible flowers if you are using them.

Top Tip:
Make individual little Pavlovas – they look so pretty for dinner parties and so easy to assemble.