Pavlova with Whipped Cream and Sugared Cranberries
For some reason I couldn’t stop staring at this Pavlova. Every time I opened the fridge there it was, with those amazing orange, red and purple notes. I fell in love with it. And every time I put a spoon of it in my mouth I was amazed at how delicious this Pav turned out!
This Pavlova, with its delicate and crisp surface but soft and marshmallowy inside, is such a delightful surprise. Its texture is thin and perfect! I wanted to top it with something light and wintery, that’s why I used a light whipped cream and a bunch of clementines and sugared cranberries, which are super necessary on this dessert! Find the recipe for my Sugared Cranberries here. You can make them crystallized or frosted, check post to see how I make both styles.
Don’t just imagine this on your holiday table. You should make it in real life. You’re going to love it!
Recipe notes
1. Make sure the bowl, whisk attachment or any utensil that is going to have contact with the egg whites is super clean. Any trace of fat will prevent the whites form growing.
2. Use the freshest eggs you can. Old eggs will not whip properly.
3. Separate the eggs when they are cold and then bring the whites to room temperature. It’s much easier to separate eggs when they are cold but the whites will grow more when they are beaten at room temperature.
4. Pulse the sugar just to make the granules smaller but not so much as to end with powdered sugar. A few 2-second pulses should be enough.
5. It’s important to let the meringue cool down in the oven because a drastic change in temperature can cause the meringue to deflate and slightly change in color.
6. You can make the meringue in advance up to two days, stored in a sealed container or wrapped in aluminum foil, then ensemble when ready to serve.
7. To make the Sugared Cranberries, just check my post with the recipe and if you follow me on Instagram, make sure to check my Stories Highlight showing how I made them.
Pavlova with Whipped Cream and Sugared Cranberries
Ingredients
Pavlova
◯ Egg whites, at room temperature – 4 from medium to large eggs
◯ Raw sugar, slightly pulsed in a food processor (see notes) – 1 cup
◯ Cornstarch – 2 Tsp
◯ Vanilla extract – ½ Tsp
◯ White wine vinegar – 1 Tsp
◯ Lemon wedge to wipe the bowl and whisk attachment
Whipped Cream
◯ Heavy cream, chilled – 1 cup
◯ Raw sugar – 1 TBSP
◯ Confectioner’s sugar – 1 TBSP
◯ Vanilla extract – 1 Tsp
◯ Clementine wedges and Sugared Cranberries to decorate
Details
Yield:
about 8 slices
Total time:
3 hours
Active time:
15 minutes
Equipment:
parchment paper, stand up mixer, rubber spatula
Steps
To make the meringue:
Preheat oven to 190°.
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 (level 6 in the KitchenAid) 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 ½ 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. Top with whipped cream (recipes follow), 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 (#4 in the Kitchen Aid). Add the sugars and vanilla and continue whipping until light and firm. Do not over mix to prevent curdling.
