Ingredients

4 large egg whites (room temperature)

1 cup granulated sugar (200g, superfine works best)

1 teaspoon cornstarch

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

1 ½ cups fresh cranberries (150g)

½ cup granulated sugar (100g)

¼ cup water (60ml)

1 teaspoon orange zest (optional)

1 cup heavy cream (240ml, cold)

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

Instructions

Step 1: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.

Step 2: In a clean mixing bowl, whisk egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat until the mixture is glossy and forms stiff peaks. Gently fold in cornstarch, vinegar, and vanilla extract.

Step 3: Spoon the meringue onto the parchment paper within the circle. Smooth the edges or create decorative swirls with a spatula. Reduce oven temperature to 250°F (120°C) and bake for 1 hour. Turn off the oven and let the pavlova cool inside with the door slightly open.

Step 4: In a small saucepan, combine cranberries, sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Let cool completely.

Step 5: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to use.

Step 6: Carefully transfer the pavlova to a serving plate. Spread the vanilla cream evenly over the top. Spoon the cooled cranberry sauce over the cream, allowing it to drizzle naturally. Garnish with fresh cranberries or mint leaves if desired.

Tips & Variations

Use superfine sugar for the meringue to help it dissolve completely and create a smooth texture.

Allow the pavlova to cool gradually in the oven to prevent cracking.

Swap cranberries for mixed berries like raspberries or blueberries for a different flavor profile.

For extra flavor, add a splash of orange liqueur or lemon juice to the cranberry sauce.

Storage

Store the pavlova unassembled in an airtight container at room temperature for up to 2 days to maintain crispness. Keep the cranberry sauce and whipped cream refrigerated separately for up to 3 days. Assemble just before serving to ensure the meringue stays crisp. Leftover assembled pavlova is best eaten immediately as it may soften over time.

FAQs

Can I make the pavlova ahead of time?

Yes, you can bake the meringue base a day in advance and keep it in an airtight container at room temperature. Add the cream and cranberry sauce just before serving for the best texture.

What if my meringue cracks during baking?

Some cracking is normal due to the nature of pavlova. To minimize cracks, make sure to cool it slowly in the oven with the door ajar after baking. Avoid sudden temperature changes.