Cranberry Pavlovas – A gorgeous and elegant individual dessert made with baked meringue and topped with homemade cranberry compote and whipped cream.
Cranberry Pavlovas
Looking for a gorgeous holiday dessert? Then this is the recipe for you! Meringues baked until crisp on the outside and light and fluffy on the inside topped with a homemade cranberry compote laced with orange and luscious whipped cream. I like to serve them with a bit of chopped fresh rosemary for a pop of color and flavor. These are individual pavlovas rather than a large one which I think makes serving them much easier!
Common Questions About Making Cranberry Pavlovas
What is a pavlova?
A pavlova is a baked meringue dessert with a crisp crust and a light and fluffy inside that is typically topped with fresh fruit and whipped cream.
What is a cranberry pavlova?
Cranberry pavlovas are are baked meringues that are topped with a homemade cranberry compote and whipped cream.
What can I top my pavlova with?
Typically, a pavlova is topped with homemade whipped cream and fresh fruit. Some of my favorite fruits to use are –
- Cranberries
- Strawberries (check out my berry pavlova recipe)
- Peaches (check out my peaches and cream pavlova recipe)
- Blueberries
- Raspberries
- Blackberries
- Blood orange
Additionally, depending on what else you are topping your pavlova with, you can use some of the following spreads –
- Lemon curd
- Peach jam
- Raspberry jam
- Nutella
How do I store a pavlova?
Store any leftover/unfilled pavlovas in an airtight container at room temperature for up to two days. Once the pavlovas are filled, I don’t recommend storing them (they’ll become soggy as the whipped cream soaks in).
Can I make a big pavlova?
Yes! Instead of piping the individual pavlovas, pipe one 8-9″ circle on the lined sheet pan and bake at 200 degrees F for about 90 minutes. Let the pavlova cool in the oven.
What is the difference between a meringue and pavlova?
They are very similar egg white based desserts but a meringue is cooked until it is crisp inside and out while a pavlova is meant to have a soft interior. That being said, pavlovas are meringue-based desserts.
What else can I make with cranberries?
Some of my favorite cranberry recipes include –
Ingredient Notes –
- The egg whites are the base of the meringue. Make sure they’re at room temperature so they whip into a light meringue.
- Sugar sweetens the meringues and the compote.
- Vanilla enhances the sweetness in the meringue.
- I’m using fresh cranberries in this recipe but frozen would also work.
- Orange juice adds a bit of acidity and additional sweetness to the compote. Freshly squeezed orange juice is preferred.
- Water and cornstarch make a slurry that is used to thicken the compote.
Looking for more holiday recipes? Check these out!
Cranberry Pavlovas
Cranberry Pavlovas – A gorgeous and elegant individual dessert made with baked meringue and topped with homemade cranberry compote and whipped cream.
Ingredients
For the Pavlovas
- 4 large egg whites
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
For the Cranberry Compote
- 1 1/2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1/4 cup water
- 2 teaspoons cornstarch
Instructions
For the Pavlovas
- Preheat your oven to 275 degrees F and line a large baking sheet with parchment paper or a silpat mat.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. With the mixer on medium speed, slowly add the granulated sugar (about 1 tablespoon at a time). Once all of the sugar has been added, continue mixing on medium speed until the meringue reaches stiff peaks.
- Add the vanilla extract and mix to combine. Spoon about 1/2 cup of meringue into a mound on the prepared baking sheet and use a spoon to create a well in the center. Repeat with the remaining meringue.
- Bake the pavlovas for 90 minutes. Then, turn the oven off and allow the meringues to cool to room temperature - about 2 hours.
For the Cranberry Compote
- Add the cranberries, sugar, and orange juice to a small saucepan set over medium heat. Cook for 8-10 minutes or until the cranberries have burst.
- In a small bowl, whisk together the water and cornstarch. Add the slurry to the cranberries and cook for an additional 5-7 minutes, or until the compote has thickened.
- Set the mixture aside and allow it to cool to room temperature.
- To serve, fill a pavlova with cranberry compote and top with whipped cream, if desired. Garnish with a sprig of rosemary for a festive touch.
- Store the pavlova shells in an airtight container at room temperature for up to 2 days. Store the cranberry compote in an airtight container in the fridge for up to 2 days.
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