Type what you have

Ingredients

• ✓ orange
• ✓ orange
• white sugar
• water
• cinnamon
• phyllo dough
• egg
• greek yogurt
• olive oil
• white sugar
• baking powder

Instructions

1. 1 Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
3. 3 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
4. 4 Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

By Diana Moutsopoulos

Ingredients

• ✓ orange
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Ingredients

• ✓ orange
• all-purpose flour
• sugar
• vegetable oil
• baking soda
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
2. 2 Blend orange in the blender until liquified; measure 1 cup orange juice.
3. 3 Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

By Stephanie

Ingredients

• ✓ orange
• orange sherbet
• egg white
• white sugar
• cream of tartar

Instructions

1. 1 Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
2. 2 Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
3. 3 Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
4. 4 Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
5. 5 Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.

By KARLA10

Ingredients

• ✓ orange
• egg
• saffron powder
• sugar
• baking powder
• almond meal
• orange peel

Instructions

1. 1 Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
3. 3 In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
4. 4 Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

By Lucence

Ingredients

• ✓ orange
• cranberry
• water
• sugar
• cherry gelatin mix
• pineapple

Instructions

1. 1 Process cranberries and orange in a food processor until finely ground.
2. 2 Stir boiling water, sugar, and gelatin together in a bowl until gelatin and sugar dissolve. Add cranberry mixture and pineapple with juice; stir. Pour into a 8-inch square serving dish, cover the dish with plastic wrap, and refrigerate until set, about 45 minutes.

By Luv2Cook

Ingredients

• ✓ orange
• tequila
• white sugar
• lime juice
• watermelon
• kiwi

Instructions

1. 1 Combine tequila, orange zest, orange juice, sugar, and lime juice in a shallow 9x13-inch dish. Stir in diced watermelon and refrigerate for 2 hours, stirring occasionally.
2. 2 Remove watermelon mixture from the refrigerator and pour into a blender or food processor; process until pureed. Pour into ice pop molds, drop in a kiwi slice, and freeze until firm, 3 hours or overnight.

By lutzflcat

Ingredients

• ✓ orange
• dark chocolate
• coffee
• egg
• salt

Instructions

1. 1 Grind orange zest using a mortar and pestle until it forms a smooth paste.
2. 2 Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly
3. 3 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note).
4. 4 Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined.
5. 5 Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.

By chatoune

Ingredients

• ✓ orange
• cherry gelatin mix
• water
• cranberry sauce
• apple
• walnut

Instructions

1. 1 Dissolve cherry gelatin mix in boiling water in a bowl; stir cranberry sauce and oranges into gelatin. Refrigerate until mixture is thickened to the consistency of egg whites, about 45 minutes. Mix apple and walnuts into gelatin, transfer to a serving dish or mold, and chill until firm, about 2 more hours.

By Alley

Ingredients

• ✓ orange
• mango
• sugar
• tangerine juice
• lime

Instructions

1. 1 Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.

By TR6

Ingredients

• ✓ orange
• egg
• monk fruit sugar substitute
• olive oil
• vanilla extract
• oat flour
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Beat eggs in a large bowl and mix in monk fruit sweetener and olive oil. Stir in orange zest, orange juice, and vanilla extract.
3. 3 Combine flour and baking powder in another bowl; stir into the egg mixture until just blended. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a knife inserted into the center of the cake comes out clean, 40 to 45 minutes.

By vickypicks

Ingredients

• ✓ orange
• chickpea
• cinnamon
• clove
• egg
• white sugar
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
2. 2 Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

By Jaz

Ingredients

• ✓ orange
• vanilla wafer
• white sugar
• butter
• egg yolk
• sweetened condensed milk
• orange juice concentrate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir wafers, butter, and sugar in a bowl until well combined. Press crust mixture evenly in the bottom and up the sides of a 9-inch glass pie plate.
3. 3 Bake in the center of the preheated oven until golden brown, about 10 minutes. Remove to a wire rack to cool. Leave the oven on.
4. 4 Beat egg yolks in a large bowl with a hand mixer. Add condensed milk; mix until well combined. Mix in orange juice concentrate until well combined and slightly thickened. Mix in orange zest and juice. Pour filling into the cooled crust.
5. 5 Bake until filling is firm to the touch and only slightly jiggly in the center, about 13 minutes. Remove from the oven and allow to cool completely on a wire rack, about 30 minutes; filling will set as it cools.
6. 6 Cover and chill in the refrigerator for at least 2 hours before serving.

By kenchy

Ingredients

• ✓ orange
• water
• cranberry
• white sugar
• egg yolk
• butter

Instructions

1. 1 Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
2. 2 Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
3. 3 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
4. 4 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
5. 5 Pour curd into a sterile 1-pint jar and allow to cool; seal and store in the refrigerator for up to 1 week.

By France Cevallos

Ingredients

• ✓ orange
• semisweet chocolate
• butter
• brown sugar
• egg
• all-purpose flour
• cocoa powder
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
2. 2 Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
3. 3 Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
4. 4 Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

By lomagu

Ingredients

• ✓ orange
• white sugar
• margarine
• vanilla extract
• salt
• baking powder
• all-purpose flour
• cranberry
• applesauce

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets.
2. 2 Beat sugar, margarine, orange zest, vanilla extract, salt, and baking powder together in a large bowl until blended. Stir in flour, applesauce, and cranberries until dough is well combined.
3. 3 Drop dough onto baking sheets by tablespoons, 2 inches apart; flatten slightly.
4. 4 Bake in the preheated oven until edges are golden brown, 6 to 7 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely, about 15 minutes.

By citruslemon01

Ingredients

• ✓ orange
• ✓ orange
• pear
• red wine
• brown sugar
• vanilla bean
• walnut
• heavy cream
• sour cream
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pears in an oven-proof pan with a tight-fitting lid; add red wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
3. 3 Bake the pear mixture in the preheated oven until pears are tender, 20 to 30 minutes, basting pears with red wine syrup every 10 minutes. Remove from oven and cool; remove the vanilla bean and orange peel from the red wine syrup.
4. 4 Arrange the remaining walnuts on a baking sheet and bake in the preheated oven until toasted and fragrant, 5 minutes.
5. 5 Place the toasted walnuts in a food processor and pour in the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and 2 teaspoons brown sugar into walnut-red wine paste until smooth.
6. 6 Serve walnut-cream sauce over baked pears.

By paparick

Ingredients

• ✓ orange
• champagne
• orange juice
• sugar
• clove
• vanilla extract
• pear
• semisweet chocolate chip

Instructions

1. 1 In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
2. 2 Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

By Christina St John Cericola

Ingredients

• ✓ orange
• plum
• white sugar
• cinnamon
• nutmeg
• whole wheat flour
• whole wheat flour
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place plums in a baking dish. Add 1/4 cup sugar, orange zest, orange juice, cinnamon, and nutmeg; toss to mix.
3. 3 Bake in the preheated oven for 5 minutes.
4. 4 Meanwhile, combine flour and salt in a mixing bowl. Add chilled butter and rub it in with your fingertips until the mixture resembles bread crumbs. Stir in remaining sugar.
5. 5 Remove plums from the oven and scatter topping evenly over top. Return to the oven and bake until golden brown, 25 to 30 minutes. Serve hot.

By TheBritishBaker

Ingredients

• ✓ orange
• water
• port wine
• orange juice
• white sugar
• cinnamon stick
• clove
• pear

Instructions

1. 1 Combine water, port, orange juice, sugar, orange zest, cinnamon sticks, and cloves in a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and set timer for 3 minutes, until liquid begins to slightly simmer.
2. 2 Place pears inside the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Transfer pears to a plate to cool, leaving juices in the pot.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Discard cinnamon sticks from the sauce. Place poached pears in bowls and drizzle with port sauce.

By Fioa

Ingredients

• ✓ orange
• ladyfinger
• rum
• raspberry
• milk
• vanilla pudding mix
• heavy cream
• almond

Instructions

1. 1 Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
2. 2 Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
3. 3 Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

By chefbrown

Ingredients

• ✓ orange
• all-purpose flour
• brown sugar
• rolled oat
• chia seed
• flaxseed meal
• egg
• butter
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan and line with parchment paper.
2. 2 Combine flour, sugar, oats, ground chia seeds, and flaxseed meal in a large bowl; mix well.
3. 3 Whisk eggs lightly in a separate bowl. Mix in orange juice and orange zest. Beat in butter and milk. Add egg mixture gradually to the flour mixture and whisk until well incorporated. Pour batter in the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Josiejo01

Ingredients

• ✓ orange
• tamarind pod
• water
• white sugar
• chile-lime seasoning
• butter

Instructions

1. 1 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
2. 2 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
3. 3 Blend outer casings with juicy pulp in an electric blender.
4. 4 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
5. 5 Remove from heat and let cool, about 2 hours.
6. 6 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

By Lenora Sikes

Ingredients

• ✓ orange
• ✓ orange
• black tea
• water
• gelatin
• cinnamon
• cardamom
• sugar
• almond extract
• ginger
• clove
• honey

Instructions

1. 1 Place tea bag into the boiling water. Steep to desired strength. Place gelatin in a bowl. Whisk the tea into the gelatin until dissolved. Stir in orange zest, cinnamon, cardamom, sugar, almond extract, ginger, cloves, and honey. Stir in diced orange. Cover and chill in the refrigerator until set, 2 to 3 hours.

By Cynthia

Ingredients

• ✓ orange
• butter
• brown sugar
• banana
• vanilla ice cream
• almond

Instructions

1. 1 Heat butter, brown sugar, and orange juice in a skillet over medium heat. Once the butter has melted, add the banana. Cook until the banana has softened and the sauce is slightly syrupy, flipping the banana occasionally, about 2 minutes.
2. 2 Serve each slice of banana with a scoop of vanilla ice cream. Drizzle with the sauce and sprinkle with almond slices.

By PAMELA D aPROpos of nothing

Ingredients

• ✓ orange
• all-purpose flour
• baking powder
• salt
• nutmeg
• butter
• white sugar
• vanilla extract
• cranberry
• apricot

Instructions

1. 1 Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
2. 2 Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots.
3. 3 Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
6. 6 Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.

By Kim

Ingredients

• ✓ orange
• strawberry
• blackberry
• white sugar
• mascarpone cheese
• lemon zest
• white sugar
• vanilla extract
• shortcake
• white sugar

Instructions

1. 1 Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
2. 2 Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.
3. 3 Spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. Place each shortcake in a shallow bowl and surround with berries and accumulated juices.

By John Mitzewich

Ingredients

• ✓ orange
• blueberry
• pineapple
• honeydew melon
• lemon juice
• lemon zest
• white sugar
• pineapple juice
• vanilla yogurt
• mint leaf

Instructions

1. 1 Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
2. 2 Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

By Allrecipes Member

Ingredients

• ✓ orange
• white sugar
• brown sugar
• butter
• shortening
• vanilla extract
• egg
• all-purpose flour
• baking soda
• salt
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Very lightly grease a baking sheet.
2. 2 Beat white sugar, brown sugar, butter, shortening, vanilla extract, and orange juice together using an electric mixer in a mixing bowl until creamy. Add eggs 1 at a time, beating well after each addition.
3. 3 Combine flour, baking soda, salt, and orange zest in another bowl. Stir into butter mixture. Fold in chocolate chips lightly. Chill dough in the refrigerator for 20 minutes.
4. 4 Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
5. 5 Bake in the preheated oven until light golden brown and still soft, but set in the middle, 8 to 10 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

By SunshynGoddess

Ingredients

• ✓ orange
• ✓ orange
• egg white
• cream of tartar
• salt
• sugar
• vanilla extract
• almond extract
• cornstarch
• heavy cream
• vanilla extract
• berry

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
2. 2 Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
3. 3 Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
4. 4 Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
5. 5 Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
6. 6 Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.

By Kim