Cranberry Pavlova
Cranberry Pavlova
Cranberry pavlova are light sweet meringues filled with a tart cranberry curd, a festive dessert to enjoy after your holiday meal.
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20 min
Prep Time
02 hrs 40 min
Total Time
12
servings Ingredients
Cranberry Curd
2 cups fresh or frozen cranberries
34 cup water
12 cup sugar
4 large Land O Lakes® Eggs (yolks only), lightly beaten
14 cup Land O Lakes® Butter, cut into pieces
Pavlova
1 cup sugar
2 teaspoons cornstarch
4 large Land O Lakes® Eggs (whites only)
1 teaspoon vanilla extract
1 teaspoon white vinegar
Sugared Cranberries
12 cup sugar
12 cup water
36 fresh cranberries
Sugar
Garnish
Fresh mint
How to make
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STEP 1
Place 2 cups cranberries and 3/4 cup water into 2-quart saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft.
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STEP 2
Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. Stir in 1/2 cup sugar. Cook over medium heat, stirring until sugar is dissolved.
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STEP 3
Whisk egg yolks in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added.
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STEP 4
Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, 4-5 minutes or until mixture reaches 165ºF and has thickened. Remove from heat; whisk in butter until combined and butter is melted. Pour into bowl; refrigerate at least 1 hour or until completely cooled.
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STEP 5
Heat oven to 275ºF. Line large baking sheet with parchment paper.
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STEP 6
Combine 1 cup sugar and cornstarch in bowl; set aside. Beat egg whites in another bowl until soft peaks form. Slowly add sugar mixture; continue beating until stiff peaks form. Add vanilla and vinegar; mix well.
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STEP 7
Spoon egg white mixture into 12 mounds (about 1/3 cup each), 2 inches apart, onto prepared baking sheet. Create indent in center of each mound, using back of spoon. Bake 25 minutes. Do not open oven. Turn off oven. Let stand in oven 15 minutes. Remove from oven; cool completely.
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STEP 8
Combine 1/2 cup sugar and 1/2 cup water in 1-quart saucepan; cook over high heat, stirring constantly, until mixture comes to a boil and sugar is dissolved. Stir in cranberries; cook 2-3 minutes or just until a cranberry bursts. Remove from heat. (Do not overcook.) Drain cranberries; let stand at least 1 hour or until cranberries are dry.
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STEP 9
Place sugar into shallow bowl. Add cooked cranberries, rolling to coat. Place sugared cranberries in single layer onto waxed paper. Let stand at room temperature 1 hour or until dry.
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STEP 10
Top pavlova with about 2 tablespoons cranberry curd. Garnish each with fresh mint sprig and 3 sugared cranberries.
Tip #1
Cranberry curd can be made up to 2 weeks ahead of time. Store in refrigerator until serving time.
Tip #2
Pavlova can be made up to 3 days ahead of time. Cover top with parchment and place in a dry area. Do not use plastic wrap or refrigerate.
200 Calories
5 Fat (g)
70 Cholesterol (mg)
55 Sodium (mg)
38 Carbohydrates (g)
1 Dietary Fiber
2 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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