Chocolate & walnut Pavlova with madeira & tangerines served on a plate

Chocolate & walnut Pavlova with madeira & tangerines

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(3 ratings)

Prep: 40 mins Cook: 2 hrs

More effort

Serves 8

Who says meringue is only for summer? Add rich dark chocolate and pair with walnuts, madeira-spiked cream and tangerine for a wonderful winter dessert

Nutrition and extra info

Nutrition: Per serving

  • kcal591
  • fat44g
  • saturates22g
  • carbs39g
  • sugars36g
  • fibre2g
  • protein6g
  • salt0.2g
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  • 4 medium egg whites
  • 220g caster sugar
  • ½ tsp white wine vinegar
  • 100g walnuts
  • 80g dark chocolate, melted and cooled
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

For the filling

  • 300g tangerines, peeled and pith removed
  • 100ml madeira
  • 450ml double cream
  • 10g dark chocolate, grated
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  1. Roughly chop the tangerines. In a bowl, toss the tangerines with the madeira until thoroughly coated, then set aside to macerate.

  2. Heat oven to 110C/90C/gas ¼. Line two baking sheets with baking parchment. Whisk the egg whites in a clean bowl or stand mixer until soft peaks form. Without stopping whisking, gradually add the sugar and whisk until thick and glossy, then whisk in the vinegar too. Toss the walnuts in the melted chocolate, then fold into the egg so the meringue is marbled with chocolate.

  3. Spread a circle of the chocolate and walnut meringue about 20-25cm in diameter on each baking sheet. Bake for 2 hrs until crisp but slightly soft in the middle – don’t worry if it cracks; it will still taste delicious. Remove from the oven and carefully lift the meringues and parchment onto wire racks to cool. Peel the parchment from the meringues, then use a wide palette knife to lift one meringue onto a serving platter or cake stand.

  4. Whip the cream to soft peaks, being careful not to over whip. Fold in half the tangerines and the madeira used to soak them. Spread just over half the cream mixture onto the meringue, then top with the other layer of meringue, the remaining cream and the rest of the tangerines. Sprinkle over the grated dark chocolate and serve. Can be made a day ahead and chilled in the fridge.

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Comments, questions and tips

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21st Jan, 2018
Delicious flavour combinations. I think I would go for the smaller diameter circle rather than the huge one as the meringue does cook quite crisply if you spread it to the larger circle but a bigger one could be good if you were trying to feed lots of people. I would also have done more tangerines as I loved the tang and contrast with the sweet meringue. I agree with the previous comment though - guessing you could use whatever alcohol you have - I had a bit of Marsala left over so used that.
30th Dec, 2017
Great texture with the chocolate nuts enjoyed by people who are not normally keen on pavlovas. I used pecans rather than walnuts and increased the egg whites to 5 with 270g of sugar and it worked well. I have a new oven which is a little hot so I turned the temp down by 10 degrees and left the pavlova in the oven as the oven cooled as I normally do with pavlovas Clementines and sherry worked just as well but I put slightly less sherry in as personally not keen on too much alcohol taste. I will be making this again over new year
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