Christmas Cranberry Pavlova Recipes

CRANBERRY PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside., Add the 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., Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour., In a large saucepan, combine the cranberries, 1/2 cup confectioners' sugar, water and cornstarch. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat., In a small bowl, beat cream until it begins to thicken. Add remaining confectioners' sugar; beat until soft peaks form., Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers.

CRANBERRY PAVLOVA

Steps:

• melt 1/2 cup of the granulated sugar in 1/2 cup of water, let it cool slightly and pour this simple syrup over the cranberries, let them sit in the fridge overnight.
• using a slotted spoon, take out the cranberries and put them on a cooling rack, let them dry an hour or until their surface becomes tacky.
• Put granulated sugar in a big bowl and roll cranberries in the sugar until they are well coated.
• heat the oven to 350Fº
• put all the sugar in the egg white (yes, dump it all in, no need to add one tbsp at a time like some recipes said), whip until stiff peak form, but not yet a dry meringue. The sure way to do this is to whip the meringue until soft peak, then hand whip until it holds its shape.
• add the lemon juice and cornstarch to the meringue and fold them in gently until well combined.
• on a baking sheet lined with parchment paper. Shape the meringue into an 8-inch disk, with the edges a little bit higher than the center, like a pizza, so it can hold the whipped cream later.
• lower the oven to 200Fº, bake for 1.5 hours. Turn the oven off, pop the door open with a wooden spoon. Let the meringue cool in the oven until 1 hour before you are ready to whip the cream. It can be left in the oven overnight (in this case, keep the oven door closed).
• one hour before you want to assemble the Pavlova, take the meringue out of the oven and let it cool completely. It should be dry to touch at the end.
• put all ingredients in the box of a stand mixer (or using a hand mixer), whip the cream until soft peak form.
• add the cranberry coulis to half of the cream and marble it.
• peel the parchment paper gentle away from the meringue and put it on your serving plate. In case it cracks, uses some whipped cream to stick pieces together.
• layer half of the plain whipped cream on top of the meringue, then add the second layer with marbled whipped cream.
• top with sugared cranberries and some fresh rosemaries for decoration.
• pavlova tastes the best on the day it is assembled.

CRANBERRY-CURD-AND-CITRUS PAVLOVA

Steps:

• Preheat oven to 250 degrees. Trace a 9-inch circle on a piece of parchment. Transfer, traced-side down, to a baking sheet.
• Pavlova: Stir together sugar and cornstarch. In the bowl of a mixer, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 10 to 12 minutes. Adhere corners of parchment to sheet with tiny dollops of meringue, then mound rest of meringue in center of circle on parchment. Using a large spoon, spread to edges of circle, leaving a well approximately 5 inches wide and 1 inch deep in center.
• Bake until crisp and dry on outside but not developing any color, 1 hour, 10 minutes to 1 hour, 20 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outside, at least 2 hours and up to 1 day.
• Curd: Combine cranberries, sugar, orange juice, and salt in a saucepan over medium heat. Simmer until cranberries burst and collapse, about 10 minutes. Remove from heat; stir in butter until melted. Strain mixture through a medium-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible; discard solids. In another bowl, whisk together egg and yolks. Slowly whisk 1 cup of cranberry mixture into egg mixture; return to pot with remaining cranberry mixture and cook over medium-low heat, stirring occasionally, until thickened and beginning to sputter, about 6 minutes. Let cool completely, then press plastic wrap directly on surface and refrigerate in an airtight container until cold, at least 2 hours and up to 5 days.
• Serving: Whisk cream, vanilla, and orange-blossom water to soft peaks. Fill well of meringue with curd. Dollop cream over curd; top with citrus supremes and gooseberries. Serve immediately.

PAVLOVA WITH CRANBERRIES

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

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.

CRANBERRY AND VANILLA PAVLOVA

Steps:

• Make the topping: Combine cranberries, granulated sugar, and water in a saucepan. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a gentle simmer, and cook until cranberries are soft but have not burst, about 5 minutes. Let cool. Remove vanilla bean. Topping can be covered and refrigerated for up to 2 days.
• Make the pavlova: Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.
• Beat egg whites, cornstarch, salt, and vinegar with a mixer on medium speed until foamy. Gradually add superfine sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes. Reduce speed to medium, and gradually add confectioners' sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla.
• Using a rubber spatula or a large spoon, spread meringue into marked 10-inch circle on prepared baking sheet, forming a well in center.
• Bake until outside is firm and bottom lifts easily off parchment, about 2 hours. (The inside should still be marshmallow soft.) Leave in a warm place to cool to prevent excessive cracking. When cool, carefully remove from parchment.
• Before serving, whisk cream until soft peaks form. Spread in center of meringue. Spoon topping over cream.

ORANGE, CRANBERRY & PISTACHIO PAVLOVA

Steps:

• Heat the oven to 140C/120C fan/gas 2 and line a large baking tray with baking parchment. Drain the chickpeas over a jug, reserving the liquid (this liquid, called aquafaba, will be used to make the meringue). Tip the chickpeas into a sealed container and chill for use in another recipe. Pour the liquid into a large bowl or stand mixer. Add the cream of tartar, then beat with the whisk attachment or an electric whisk for 15-18 mins until the mixture has tripled in size and is holding stiff peaks (it will take a while for it to thicken initially, so just keep beating until this happens). Add the caster sugar 1 tbsp at a time, whisking well between each addition until all the sugar has been incorporated and you are left with a fluffy meringue.
• Use a little of the meringue to stick the baking parchment to the tray, then spoon the meringue into the centre of the parchment and spread into a roughly 15cm round pavlova, making the sides slightly higher than the middle (it will deflate and spread a little more in the oven). Bake on the bottom shelf of the oven for 2 hrs. The meringue will still feel slightly soft once cooked, but as it cools it will set and be able to come away from the parchment easily. Leave to cool completely. The meringue can be cooked up to two days in advance. Once it has cooled completely, wrap well or keep in an airtight container.
• Cut the pith from the oranges using a serrated knife, then slice into rounds. Dust the oranges with the icing sugar and cinnamon. Place the pavlova on a serving plate, spoon the coconut yogurt into the middle, then top with the cinnamon oranges, cranberries and pistachios.

CHRISTMAS PAVLOVA

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.

PAVLOVA CHRISTMAS TREE RECIPE BY TASTY

Steps:

• Make the pavlova: Line 2 rimmed baking sheets with parchment paper. Find 6 circular objects, such as plates or glasses, starting with 6 inches in diameter and going down 1 inch in diameter. Trace each circle onto the sheets of parchment, leaving at least 1 inch of space between the circles. Flip the parchment paper over so the traced side is facing down. Set the oven racks in the middle and top positions. Preheat the oven to 250°F (120°C).
• Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, about 2 minutes. Increase the speed to medium-high and add the granulated sugar, 1 tablespoon at a time. Continue mixing until stiff, glossy peaks form, about 7 minutes total. Remove the bowl from the mixer and transfer the meringue to a larger bowl, if desired.
• Add the chocolate chips to a small microwave-safe bowl and microwave in 30-second intervals until melted, 1½-2 minutes total.
• Pour the melted chocolate into the meringue and use a rubber spatula to gently fold twice to create a marbled effect.
• Use a rubber spatula to dollop the meringue onto the parchment paper, filling in the traced circles. Smooth the edges with an offset spatula, making sure each round is 1 inch tall.
• Bake the meringue rounds for 2 hours. Without opening the oven door, turn off the heat and let the meringues cool for 8 hours, or overnight.
• Make the sugared cranberries: Set a wire rack over a baking sheet.
• Add ¼ cup sugar and the water to a small saucepan and set over medium-high heat. Whisk until the sugar has completely dissolved and the mixture is simmering, about 3 minutes. Add the cranberries and stir until well coated. Transfer the cranberries to the wire rack and let dry for 1 hour.
• Transfer the cranberries to a medium bowl. Sprinkle the remaining ¼ cup sugar over the berries and stir to coat all over. Return the cranberries to the wire rack and let dry for 1 hour.
• Make the pistachio cream: In a medium bowl, whip the mascarpone with an electric hand mixer on medium-high speed until lightly and fluffy, about 1 minute.
• In a large bowl, use the hand mixer to whip the heavy cream until soft peaks form, 4-5 minutes. Add ½ cup powdered sugar to the whipped cream and continue beating until medium peaks form, 2-3 minutes. Add the pistachio paste and food coloring and beat until evenly combined. Fold the whipped mascarpone into the whipped pistachio cream with a rubber spatula until evenly incorporated. Cover and refrigerate until ready to assemble.
• Place the largest meringue round on a flat serving platter and top with about 2 cups of the pistachio cream, spreading nearly to the edges of the meringue. Continue stacking, working from the largest meringue layers to the smallest and alternating with the cream. Finish with the smallest meringue round.
• Stick the sugared cranberries and rosemary sprigs to the pistachio cream layers around the pavlova. Add the remaining 2 tablespoons powdered sugar to a fine-mesh sieve and dust over the top.
• Slice and serve.
• Enjoy!