Description
This irresistible Cranberry Pavlova recipe features a crisp and airy meringue base topped with luscious vanilla cream and a vibrant, tangy cranberry sauce. Perfect for festive occasions or a delightful dessert, it combines textures and flavors beautifully for an elegant treat.
Ingredients
Scale
Meringue
- 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
Cranberry Sauce
- 1 ½ cups fresh cranberries (150g)
- ½ cup granulated sugar (100g)
- ¼ cup water (60ml)
- 1 teaspoon orange zest (optional)
Vanilla Cream
- 1 cup heavy cream (240ml, cold)
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the parchment as a guide for shaping the pavlova.
- Make the Meringue: In a clean mixing bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuously beating until the mixture is glossy and forms stiff peaks. Gently fold in cornstarch, white vinegar, and vanilla extract ensuring not to deflate the meringue.
- Shape and Bake the Pavlova: Spoon the prepared meringue onto the parchment paper using the circle as a guide. Smooth the edges or create decorative swirls with a spatula. Reduce the oven temperature to 250°F (120°C) and bake the pavlova for 1 hour. After baking, turn off the oven and let the pavlova cool inside with the door slightly open to prevent cracking.
- Prepare the Cranberry Sauce: In a small saucepan, combine fresh cranberries, granulated sugar, water, and optional orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Allow to cool completely.
- Whip the Vanilla Cream: Chill a mixing bowl and beaters, then whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to assemble.
- Assemble the Pavlova: Carefully transfer the cooled pavlova to a serving plate. Evenly spread the whipped vanilla cream 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, before serving.
Notes
- Using room temperature egg whites helps achieve maximum volume when whisking the meringue.
- Letting the pavlova cool gradually in the oven prevents cracking and maintains its crisp exterior and soft interior.
- Superfine sugar dissolves better in the meringue, leading to a smoother texture.
- The cranberry sauce can be made a day ahead and refrigerated to save time.
- For decorative flair, fresh cranberries or mint leaves add a festive touch.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: Pavlova, Cranberry Pavlova, Meringue Dessert, Vanilla Cream, Cranberry Sauce, Holiday Dessert, Festive Pavlova
