Best 3 Cranberry Pavlova Recipes
Indulge in a culinary symphony of flavors with our tantalizing Cranberry Pavlova, a delightful dessert that combines the tangy sweetness of cranberries with the ethereal lightness of a meringue base. This exquisite dish is not only a feast for the eyes but also a symphony of textures and flavors that will transport you to a realm of pure bliss. Embark on a culinary journey as we unveil the secrets behind this masterpiece, guiding you through each step of the recipe with precision and clarity.
From the delicate meringue base, crafted with precision and patience, to the luscious cranberry compote, bursting with vibrant flavors, this recipe offers a comprehensive guide to creating a dessert that will impress and delight. Discover the art of folding egg whites to achieve the perfect balance of structure and airiness in the meringue. Learn the techniques for creating a smooth and glossy cranberry compote that complements the meringue's delicate sweetness.
Additional recipes featured in this article offer variations on this classic dessert, allowing you to tailor it to your preferences. Experiment with a decadent Chocolate Pavlova, where rich chocolate ganache takes center stage, or explore the tropical allure of the Mango Pavlova, where sweet mango slices dance amidst a symphony of flavors. For those seeking a gluten-free option, the Almond Flour Pavlova provides a delightful alternative, showcasing the nutty richness of almond flour.
With each recipe meticulously explained and accompanied by helpful tips and tricks, you'll be guided through the process of creating these pavlovas with confidence. Whether you're a seasoned baker or just starting your culinary adventures, this article equips you with the knowledge and inspiration to craft these elegant and delicious desserts. So, gather your ingredients, prepare your kitchen, and embark on a journey of culinary artistry as you create a Cranberry Pavlova that will leave a lasting impression on your taste buds.
CRANBERRY-CURD-AND-CITRUS PAVLOVA
A tart cranberry-orange curd offsets the sweetness of the crisp meringue shell in this striking winter dessert. Serve with a billow of whipped cream and segments of your favorite citrus.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h30m
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Preheat oven to 250 degrees. Trace a 9-inch circle on a piece of parchment. Transfer, traced-side down, to a baking sheet.
- Pavlova: Stir together sugar and cornstarch. In the bowl of a mixer, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 10 to 12 minutes. Adhere corners of parchment to sheet with tiny dollops of meringue, then mound rest of meringue in center of circle on parchment. Using a large spoon, spread to edges of circle, leaving a well approximately 5 inches wide and 1 inch deep in center.
- Bake until crisp and dry on outside but not developing any color, 1 hour, 10 minutes to 1 hour, 20 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outside, at least 2 hours and up to 1 day.
- Curd: Combine cranberries, sugar, orange juice, and salt in a saucepan over medium heat. Simmer until cranberries burst and collapse, about 10 minutes. Remove from heat; stir in butter until melted. Strain mixture through a medium-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible; discard solids. In another bowl, whisk together egg and yolks. Slowly whisk 1 cup of cranberry mixture into egg mixture; return to pot with remaining cranberry mixture and cook over medium-low heat, stirring occasionally, until thickened and beginning to sputter, about 6 minutes. Let cool completely, then press plastic wrap directly on surface and refrigerate in an airtight container until cold, at least 2 hours and up to 5 days.
- Serving: Whisk cream, vanilla, and orange-blossom water to soft peaks. Fill well of meringue with curd. Dollop cream over curd; top with citrus supremes and gooseberries. Serve immediately.
CRANBERRY PAVLOVA
I was looking for a good desert for Christmas. One that was different than pumpkin and apple pie. I still wanted it to have a holiday feel. This is a great holiday dessert because the colors and taste remind me of the season. -Veronica Gantley, Norfolk, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside., Add the cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved., Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour., In a large saucepan, combine the cranberries, 1/2 cup confectioners' sugar, water and cornstarch. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat., In a small bowl, beat cream until it begins to thicken. Add remaining confectioners' sugar; beat until soft peaks form., Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers.
Nutrition Facts : Calories 254 calories, Fat 9g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 58mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY AND VANILLA PAVLOVA
A soft-centered, marshmallow-like meringue forms a pillow for berries infused with vanilla.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Make the topping: Combine cranberries, granulated sugar, and water in a saucepan. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a gentle simmer, and cook until cranberries are soft but have not burst, about 5 minutes. Let cool. Remove vanilla bean. Topping can be covered and refrigerated for up to 2 days.
- Make the pavlova: Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.
- Beat egg whites, cornstarch, salt, and vinegar with a mixer on medium speed until foamy. Gradually add superfine sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes. Reduce speed to medium, and gradually add confectioners' sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla.
- Using a rubber spatula or a large spoon, spread meringue into marked 10-inch circle on prepared baking sheet, forming a well in center.
- Bake until outside is firm and bottom lifts easily off parchment, about 2 hours. (The inside should still be marshmallow soft.) Leave in a warm place to cool to prevent excessive cracking. When cool, carefully remove from parchment.
- Before serving, whisk cream until soft peaks form. Spread in center of meringue. Spoon topping over cream.
Tips:
- Use the freshest cranberries possible for the best flavor.
- Make sure the egg whites are at room temperature before whipping them. This will help them reach their full volume.
- Whip the egg whites until they are stiff peaks. This means that when you lift the whisk out of the bowl, the peaks will hold their shape and not flop over.
- Gradually add the sugar to the egg whites while whipping. This will help prevent the egg whites from becoming grainy.
- Spread the meringue evenly onto the prepared baking sheet. Use a spatula to smooth out the top.
- Bake the pavlova at a low temperature for a long time. This will help it to dry out and become crisp.
- Let the pavlova cool completely before topping it with whipped cream and cranberries.
Conclusion:
Pavlova is a delicious and impressive dessert that is perfect for any special occasion. It is relatively easy to make, but it does take some time. If you follow the tips above, you will be sure to make a pavlova that is both beautiful and delicious.
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