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Cranberry Pavlova

Cranberry Pavlova

 

Cranberry Pavlova

I made this beauty for Thanksgiving dessert this year and it was so great. It breaks from tradition, while still using familiar flavors. I used a mix of creme fraiche and mascarpone for the topping but whipped cream would be just as delicious. The cranberry syrup I used on top is actually the base for my cranberry sorbet (see recipe here) so you can make a full batch of syrup and freeze the leftovers in your ice cream maker. The pavlova itself is based on a recipe from Ina Garten and has great texture. 

Servings 8 people

Ingredients

Pavlova

  • 4 egg whites room temperature
  • pinch salt
  • 1 cup sugar
  • 2 tsp cornstarch
  • 1 tsp white wine vinegar
  • 1/2 tsp vanilla extract

Cranberry Syrup

  • 1/2 cup cranberries fresh or frozen
  • 1/2 cup water
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract or paste
  • 1 tbsp lemon juice

Toppings

  • 8 oz mascarpone
  • 12 oz creme fraiche
  • 1/2 small pomegranate

Instructions

Pavlova

  1. Preheat the oven to 180dF. Line a baking sheet with parchment paper.

  2. Place egg whites and salt in a bowl and beat with an electric mixer on high for 1 minute. With the mixer still running, slowly add the sugar and continue to beat 2-3 minutes, until stiff shiny peaks form.

  3. Sift the cornstarch onto the egg whites and add the vinegar and vanilla. Using a rubber spatula, gently fold everything together. Pile the mixture into a 9-inch circle on the parchment lined baking sheet and even out the top.

  4. Bake for 1.5 hours. Turn the oven off but leave the door closed for another hour. 

Cranberry Syrup

  1. While the pavlova is baking, start the cranberry syrup by adding the cranberries, water, sugar and vanilla to a small sauce pan. Cook over medium heat until the cranberries start soften and pop, squishing them with the back of a spoon.

  2. Remove from heat and allow to cool. Add the lemon juice. Using a blender, puree the cranberry mixture until smooth. Strain though a fine mesh sieve and cool in the fridge until ready to use.

Assembly

  1. Mix the mascarpone and creme fraiche together until smooth. Remove the seeds from the pomegranate by holding the pomegranate half upside down over a large bowl and whacking it with a heavy spoon (trust me, it's the best way).

  2. Carefully transfer the meringue to a serving plate. Evenly spread the mascarpone mixture over the top. Drizzle with cranberry syrup and top with pomegranate seeds. 



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