Best Christmas Cranberry Pavlova Recipes

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CHRISTMAS PAVLOVA



Christmas Pavlova image

Crisp and crunchy on the outside, soft and almost marshmallowy on the inside, this elegant pavlova gets dressed up for the holidays. -James Schend Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

5 large egg whites
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
Dash salt
1-1/2 cups sugar
5 tablespoons red and green sprinkles, divided
TOPPING:
1 cup fresh or frozen cranberries
3/4 cup confectioners' sugar, divided
1/4 cup orange liqueur or orange juice
1/4 cup orange juice
1 tablespoon cornstarch
1 cup heavy whipping cream

Steps:

  • Preheat oven to 250°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Draw a 9-in. circle on parchment paper. Invert paper and place on a baking sheet; set aside., Add 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. Gently fold in 2 tablespoons sprinkles., Mound egg whites within circle marked on parchment, forming a shallow well in the center. With a wide spatula or large spoon, swipe up from the bottom around the outside to create smooth sides. Sprinkle outside with remaining 2 tablespoons sprinkles. Bake until set and dry, 45-50 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour., Meanwhile, in a large saucepan, combine cranberries, 1/2 cup confectioners' sugar, orange liqueur, orange juice and cornstarch. Cook over medium heat until berries pop and mixture thickens slightly, about 15 minutes. Remove from heat; cool completely., In a large bowl, beat cream until it begins to thicken. Add remaining 1/4 cup confectioners' sugar; beat until soft peaks form. Fold half the whipped cream into cranberry mixture. , Place pavlova on a serving plate. If center has not already collapsed, gently press center with a large spoon to open cavity inside. Gently add cranberry mixture, spreading into corners. Spoon remaining whipped cream on top of cranberry mixture; top with remaining 1 tablespoon sprinkles. Refrigerate leftovers.

Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 42mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 0 fiber), Protein 2g protein.

PAVLOVA WITH CRANBERRIES



Pavlova with cranberries image

For the cranberry compote I have used my killer recipe for cranberry sauce but instead of passing it through a sieve I have left it as is (of course I did remove the star anis and cinnamon!) and used it as a compote instead. Just as good!

Provided by Simone van den Berg

Number Of Ingredients 6

4 egg whites
225 g sugar
6 teaspoons cornstarch
1 teaspoon white vinegar
250 ml whipping cream
cranberry compote

Steps:

  • Preheat the oven to 150 C.
  • Whip the eggwhites in a grease free bowl until soft peaks. Slowly add the sugar until the meringue is glossy.
  • Put the cornstarch through a sieve and fold it into the eggwhites together with the vinegar
  • On a baking tray lined with baking paper make a circle of about 18 cm wide of the meringue and put it in the oven. Turn down the oven temperature to 120 C and leave it in for an hour. Turn the oven off and let the pavlova cool in the oven completely.
  • Once cooled you can top the pavlova with whipped cream and as I did with cranberry compote

CHRISTMAS CRANBERRY PAVLOVA



Christmas Cranberry Pavlova image

created by mom and me, adapted from http://beta.abc.go.com/shows/the-chew/recipes/Holidays-Carla-Hall-Pavlova whipped topping and compote measurements are guesses

Provided by soulcandybt

Categories     Dessert

Time 1h15m

Yield 1 pavlova, 8 serving(s)

Number Of Ingredients 14

3/4 cup egg white, at room temperature (about 6 eggs)
1/4 teaspoon cream of tartar
1/4 teapsoon salt
1 1/2 cups granulated sugar
1 1/2 teapsoon cornstarch
1 1/2 tablespoons lemons or 1 1/2 tablespoons lime juice
2 teaspoons pure vanilla extract
1/2 tablespoon orange zest
8 ounces Cool Whip
0.5 (2 ounce) packet candy cane Jell-O pudding mix
1 (12 ounce) can whole berry cranberry sauce
1 (6 ounce) can mandarin oranges, drained and chopped
1 teaspoon lemon juice
2 tablespoons orange juice

Steps:

  • Preheat oven to 275°F Place rack in center of oven.
  • Using whisk the egg whites with the cream of tartar and salt until frothy on medium speed. Mix the cornstarch and sugar. Pour in half the sugar mixture while continuing to whisk the eggs whites, about 3 minutes.
  • With the mixer on high, gradually pour the remaining sugar mixture and mix until the whites are stiff, thick and shiny, 4 to 5 minutes. Pour in the lime juice and vanilla extract; mix in until completely incorporated.
  • Remove bowl from mixer and stir in lime zest with rubber spatula.
  • On a parchment covered sheet pan, spoon meringue into large mound. With the back of a large spoon, make an indentation in the middle of the mound to hold the fruit and cream when the meringue is baked.
  • Bake for 50-60 minutes or until the meringue is crisp on the outside and chewy and marshmallow-like on the inside. The meringue should be white, not tan.
  • Gently lift from pan and let cool on a wire rack.
  • While pavlova is baking mix cool whip with pudding mix and prepare compote with the remainder of the ingredients.
  • Once cool, cover with cream and then compote. Store in refrigerator.

Nutrition Facts : Calories 328.6, Fat 7.4, SaturatedFat 6.2, Sodium 58.3, Carbohydrate 64.4, Fiber 0.9, Sugar 63.1, Protein 3.1

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