Step 1

Before you make the Pavlova meringue make the whipping cream.  I like to do this first so there is time for the orange flavour to set in the whipped cream.

Step 2

First, using a small grater, make your orange zest.  You will have about 2 tbsp of fresh zest from a regular sized orange.  Set aside.

Step 3

Using a mixer, whip the whipping cream until it has stiff peaks.

Step 4

Then hand stir in the orange zest, until fully combined.

Step 5

Put it in the fridge until you are ready to use it.

Step 6

Preheat your oven to 250 degrees.

Step 7

This recipe calls for 1 cup of granulated sugar, which I grind to make more fine.  (If you have caster sugar you can use the same amount of that instead.)  If you are using regular sugar, put the 1 cup of granulated sugar into a blender and pulse for a few seconds until the sugar is fine.

Step 8

Then, in a small bowl whisk together the sugar and cornstarch.  Set aside.

Step 9

In a large glass or stainless steel bowl, whip the egg whites until they are foamy with stiff peaks.

Step 10

Then while the egg whites are still whipping, gradually add the sugar and cornstarch mixture, 1 tsp at a time, until the mixture becomes glossy and forms stiff peaks.  The texture will be kind of like stiff shaving foam.

Step 11

Line a baking sheet with a sheet of parchment paper.

Step 12

To make a wreath formation, lay a small bowl (about 3 inches wide) in the centre of the baking sheet.

Step 13

Then using a spoon, add big spoonfuls of the meringue onto the sheet, around the bowl so you get a wreath form.

Step 14

Then remove the bowl, and bake for 1 hour, until the pavlova meringue is barely golden in colour, has slight cracking and appears dry.

Step 15

Set aside to cool.

Step 16

Transfer the baked Pavlova onto a serving dish.

Step 17

Gently add dollops of the orange whipped cream all around the top of the wreath.  Be careful not to spread it too hard or the meringue will crack or crumble.

Step 18

Add the fresh berries evenly around the top of the wreath.

Step 19

Garnish with tiny fresh mint leaves, fresh orange zest and a dusting of confectioner’s sugar.

Step 20

Enjoy!  Seriously though…you will LOVE this dessert.