CRANBERRY AND VANILLA PAVLOVA

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Cranberry and Vanilla Pavlova image

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

3 1/3 cups (12 ounces) fresh cranberries
1/2 cup granulated sugar
1/4 cup water
1 vanilla bean, split lengthwise
1 1/2 cups heavy cream
4 large egg whites, room temperature
1 teaspoon cornstarch
Pinch of salt
1 teaspoon white-wine vinegar
1/2 cup superfine sugar
1/2 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract

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.

Binod Pal
b@hotmail.co.uk

This pavlova is a winner!


Sakina Adams
adams.sakina51@aol.com

Would definitely make this again!


BEANS
beans@yahoo.com

Overall, a good recipe but not the best pavlova I've ever had.


Ever Cruz
c_e90@aol.com

Had trouble finding fresh cranberries.


Prem Subedi
prem.s@yahoo.com

Meringue was a bit too soft.


Greg Laurance
gl@hotmail.com

A bit too sweet for my taste.


Theothus McCrobie
theothus-mccrobie@gmail.com

Stunning dessert that's perfect for special occasions.


Carlos H
hc58@yahoo.com

Easy to follow recipe.


Pjh Simmons
pjhsimmons@gmail.com

Perfect balance of tart and sweet.


Elmer Luna
luna-e82@yahoo.com

This 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.com

I 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.com

This 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.com

The 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.fr

This 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.com

I'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.com

This 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.