Pavlova Nests with Orange Cream

Pavlova Nests with Orange Cream

Serves 8

You will need:

  • 4 large egg whites
  • 115g caster sugar
  • 115g icing sugar
  • For the cream:
  • 300g double cream
  • 250g mascarpone cheese
  • 1 tbsp icing sugar
  • 4 heaped tbsp Cartwright & Butler
  • 75% Fruit Orange Marmalade

To prepare the pavlovas:

  • Pipe the meringue mixture onto a baking tray lined with baking parchment, leaving a small well in the centre of each one.
  • Bake for 1¼ to 1½ hours, until they are crisp at the bottom and lift off the paper easily.
  • To make the orange cream, mix the double cream, mascarpone and sugar until thick, but do not overmix. Gently fold in the marmalade.
  • When the meringues have cooled completely, add a generous spoonful of the orange cream and decorate with blackberries, orange zest and crushed hazelnuts.

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