Description
A stunning holiday dessert featuring a crisp meringue base infused with vanilla bean, topped with fresh cranberries and whipped cream.
Ingredients
Scale
- 4 large egg whites
- 1 cup caster sugar
- 1 vanilla bean, seeds scraped
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 2 cups fresh cranberries
- 1/2 cup sugar for cranberry sauce
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper and draw a 25cm circle.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add caster sugar, one tablespoon at a time, until glossy and stiff peaks form.
- Fold in vanilla bean seeds, vinegar, and cornstarch.
- Spread the meringue mixture onto the prepared circle, creating a wreath shape with a slight indent in the center.
- Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely.
- For the cranberry topping, combine cranberries and sugar in a saucepan over medium heat. Cook until berries burst and sauce thickens, about 10 minutes. Let cool.
- Whip the heavy cream with powdered sugar until soft peaks form.
- To assemble, spread whipped cream over the cooled pavlova wreath and top with cranberry sauce.
Notes
Ensure egg whites are at room temperature for best results. This dessert is best served fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: Australian
Nutrition
- Calories: 250
- Sugar: 28g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g