Festive Pavlova

Pavlova:

• 1 White Wings Pavlova Magic Egg
• 140ml warm water
• ¼ cup CSR Brown Sugar
• ⅓ cup CSR Caster Sugar

Orange Cream:

• 300ml thickened cream
• 2 tsp finely grated orange zest

Topping:

• 100g Nestlé Bakers’ Choice Dark Melts, melted
• 200g fresh cherries
• 100g Sunbeam Hazelnuts, coarsely chopped

1. Preheat oven to 150°C fan-forced and line an oven tray with baking paper.
2. To make Pavlova, place 140ml lukewarm water into a large mixing bowl. Carefully add pavlova mix. Beat with an electric mixer on a low speed for 15 secs. Increase the speed to high and beat for 4-7 mins or until very thick and glossy. Combine sugars and add to pavlova mixture. Beat on high speed for another 1 min.
3. Pile mixture onto prepared oven tray in a high dome shape. Using a sharp knife, create 2 or 3 grooves around the pavlova before cooking. Place in the centre shelf of the oven and reduce temperature to 120°C. Bake for 1 hr, then turn oven off and allow pavlova to cool in the oven. Do not open the oven door during baking or cooling.
4. To make orange cream, using an electric mixer, beat cream until firm peaks form. Add orange zest. Beat on a low speed until just mixed through.
5. To decorate, place pavlova on a serving plate. Top with orange cream. Place cherries on top, drizzle melted Dark Melts then scatter with hazelnuts.