A soft-centered, marshmallow-like meringue forms a pillow for berries infused with vanilla.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
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.
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Binod Pal
b@hotmail.co.ukThis pavlova is a winner!
Sakina Adams
adams.sakina51@aol.comWould definitely make this again!
BEANS
beans@yahoo.comOverall, a good recipe but not the best pavlova I've ever had.
Ever Cruz
c_e90@aol.comHad trouble finding fresh cranberries.
Prem Subedi
prem.s@yahoo.comMeringue was a bit too soft.
Greg Laurance
gl@hotmail.comA bit too sweet for my taste.
Theothus McCrobie
theothus-mccrobie@gmail.comStunning dessert that's perfect for special occasions.
Carlos H
hc58@yahoo.comEasy to follow recipe.
Pjh Simmons
pjhsimmons@gmail.comPerfect balance of tart and sweet.
Elmer Luna
luna-e82@yahoo.comThis pavlova is a bit time-consuming to make, but it's worth the effort. It's such a beautiful and delicious dessert.
Gull Jamal
jamal_gull@yahoo.comI had some trouble getting the meringue to stiffen, but I eventually got it right. The pavlova turned out great and was a big hit with my family.
Sojol Ahamad
sojol_a81@gmail.comThis pavlova was a bit too sweet for my taste, but I think that's just a personal preference. The meringue was cooked perfectly and the cranberries added a nice tartness.
Marleen
marleen70@aol.comThe cranberry and vanilla flavors in this pavlova are amazing! I love how the tartness of the cranberries balances out the sweetness of the meringue.
Deldar Zendani
zendanideldar@hotmail.frThis pavlova is now my go-to dessert for special occasions. It's always a crowd-pleaser and I love how easy it is to make.
mk kuddus
kuddus27@gmail.comI've never made a pavlova before, but this recipe was easy to follow and the results were stunning! The pavlova was so beautiful and delicious, I felt like a professional chef.
prince Shablu
shablu_p7@hotmail.comThis pavlova was a huge hit at my dinner party! The cranberry and vanilla flavors were a perfect combination, and the meringue was light and fluffy. I will definitely be making this again.