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Cranberry Pavlovas

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 –

Additionally, depending on what else you are topping your pavlova with, you can use some of the following spreads –

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!

Yield: 8 (4") Pavlovas

Cranberry Pavlovas

Cranberry Pavlovas

Cranberry Pavlovas – A gorgeous and elegant individual dessert made with baked meringue and topped with homemade cranberry compote and whipped cream.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 2 hours
Total Time 3 hours 45 minutes


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


For the Pavlovas

  1. Preheat your oven to 275 degrees F and line a large baking sheet with parchment paper or a silpat mat.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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.
  3. Set the mixture aside and allow it to cool to room temperature.
  4. 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.
  5. 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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