Pavlova with Sugared Cranberries
For a show-stopping dessert, Pavlova with Sugared Cranberries is the ticket! It’s gorgeous, delicious and not difficult to make. A crispy meringue shell is filled with whipped cream and topped with sugared cranberries and clementines…don’t be afraid to try this simple dessert!!
The meringue shell is the part that scares people and it really shouldn’t. Egg whites and salt are beat together in a stand mixer until soft peaks form. At this point, add sugar a bit at a time for a couple of minutes until it’s shiny and firm peaks start to hold. All of this takes about 5 minutes tops from start to finish!
Add in the cornstarch, vanilla, and white wine vinegar and beat for 10 more seconds. That’s it as far as the mixing goes!
The key to making a Pavlova is to make it when there is NO humidity in the air. Any humidity will cause the meringue shell to “weep”. Little beads of oozing sugar will leak out of the pavlova and make it chewy rather than crispy. So be thoughtful about what day you choose to make it.
You can spread the meringue batter on a parchment-lined baking sheet in a big circle or you can make a “volcano” like I have. Check out my video on Dalgona Coffee Pavlova. It will give you a look at how to make the volcano shape.
Bake the pavlova for 90 minutes, turn the heat off (but leave the pavlova in the oven) and let it sit for 50 more minutes.
Make the whipped cream by whipping the heavy cream along with granulated and confectioners’ sugars and vanilla until stiff peaks hold.
Transfer the meringue shell to a serving platter. Drizzle some blueberry jam or compote around the inside edges of the shell, so that it drips down the sides. Top the shell with whipped cream, Sugared Cranberries and clementine wedges.
Enjoy this beautiful dessert!
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Pavlova with Sugared Cranberries
Makes: 8 servings
Prep Time: 10 minutes
Bake Time: 2 hours & 30 minutes
Total Time: 3 hours
Ingredients
Pavlova:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar, slightly pulsed in a food processor (see Chef’s Notes)
- 2 tsp cornstarch
- 1/2 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 lemon wedge to wipe the bowl and whisk attachment
Whipped Cream:
- 1 cup heavy cream, chilled
- 1 tbsp granulated sugar
- 1 tbsp confectioner’s sugar
- 1 tsp vanilla extract
Assembly:
- Clementine wedges and Sugared Cranberries to decorate
- Blueberry jam or compote (see Chef’s Note)
Instructions
To Make the Pavlova:
Preheat oven to 200°F.Wipe with the lemon the bottom of the bowl and whisk attachment, making sure there are no pits or pulp pieces behind.
Using a pencil, draw an 8” or 9” circle in a parchment paper. Turn the paper over so the draw-on side is facedown but still visible. Place it in a baking sheet.
Place the egg whites and salt in the bowl of an electric mixer with the whisk attachment in place. Beat the whites in medium-high speed until soft peaks form, about 1 minute. With the mixer still running slowly pour the sugar, one tablespoon at a time, and beat for 2 minutes, until shiny and firm peaks form. Add the rest of the ingredients and beat for an extra 10 seconds.
Spread a bit of the meringue beneath the parchment paper to “glue” it to the baking sheet. Pile the meringue inside the circle of the parchment paper and smooth to even out.
Bake for 1 & 1/2 hours, then turn the oven off and let the meringue in for about 50 minutes more.
Very gently lift the meringue from the parchment paper with a silicon large spatula. Drizzle blueberry jam or compote down the sides. Top with whipped cream (recipe follows), clementine wedges and Sugared Cranberries.
To Make the Whipped Cream:
Using a whisk or in a standup mixer fitted with the whisk attachment, whip the cream until frothy in medium speed. Add the sugars and vanilla and continue whipping until light and firm. Do not over mix to prevent curdling.
Chef’s Notes:
To make blueberry compote, combine a pint of blueberries, 2 tablespoons of sugar and 2 tablespoons of water in a small saucepan. Cook until the blueberries soften and start to become mushy (press on them with a spoon). Continue to cook for a few minutes for it to thicken. Let cool completely.
If using blueberry jam and it won’t drip, pop it into the microwave or heat in a small saucepan for a bit until it reaches a pourable consistency.
You can “sugar” the clementines by simply dipping them in a small bowl of granulated sugar.
Recipe adapted from Dev Amadeo
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