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

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

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.