Christmas Pavlova

Name: Wild Cranberry Cream Pavlova
Prep time: 18 h
Cook time: 1 h
Total time: 19 h
Yield: 6
Cuisine: Dessert
Ingredients: 50 ml / (4-5 eggs fridge cold eggs); 1 cup / 220g caster sugar (superfine sugar); 1 tbsp cornflour / cornstarch, sifted; 1 tsp white vinegar; 1 1/2 cups / 375 ml thickened cream; 1/4 cup / 55g cup caster sugar (superfine sugar); 2 tbsp Freeze dried wild cranberry powder; Your choice of Frozen wild berries

Every Christmas there is always one family member that never fails to provide a generous amount of pavlovas to go around. Covered in fresh summer fruits, layered with cream and sugar.

This year, I decided to add a healthy spin to our traditional pavlova by adding wild cranberry powder to the cream layer, and topped it off with organic wild grown berries.

Making the meringue base I glean to Recipe Tin Eats - By Nagi. It took me a few years to perfect the meringue, but using her tips and tricks is foolproof. The meringue section of this recipe is inspired from her original meringue recipe.

Wild Cranberry Cream Pavlova

Rated 5.0 stars by 1 users

Cuisine

Dessert

Servings

Prep Time

18 hours

Cook Time

1 hour

Ingredients

50 ml / (4-5 eggs fridge cold eggs)
1 cup / 220g caster sugar (superfine sugar)
1 tbsp cornflour / cornstarch, sifted
1 tsp white vinegar
1 1/2 cups / 375 ml thickened cream
1/4 cup / 55g cup caster sugar (superfine sugar)
2 tbsp Freeze dried wild cranberry powder
Your choice of Frozen wild berries

Directions

Separate the whites and yolks while eggs are cold. Measure 150 ml egg whites.
Set whites aside to come to room temperature.
Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard).
Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form
Add sugar 1 tbsp at a time, beating as you go.
After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
Add cornflour and vinegar, beat on low for 5 - 7 seconds (or fold through with spatula) until just mixed through.
Get the base of a springform cake pan (24cm or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper (parchment paper) on top.
Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm in diameter
Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm high - not much higher.
Transfer to baking tray. CAREFULLY place in the oven, GENTLY close the door and turn oven DOWN to 100C/210F (fan / convection) / 115C/240F (standard).
Bake for 1 1/2 hours
Turn oven off, leave the door closed and leave Pav in the oven overnight to cool.
Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.
For the cranberry cream.
Place cream and sugar in a bowl. Beat cream until it is thickened and just holds its shape then add in 2 tablespoons of wild cranberry powder. Be careful not to over beat the cream.
Topping your meringue
Add your cream to your meringue. Top with your defrosted wild berry fruits.

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