This pavlova has a few steps, but makes a dreamy, creamy holiday treat. My mother used to whip one up when she wanted a show-stopping Christmas dessert. It should be eaten within about an hour of assembly, but the making of most of its components — sugared cranberries, meringue, cranberry cream — can be done well ahead. The final result feels like eating a cranberry cloud, and you will wow your guests with its elegant presentation.
History of the Pavlova
The pavlova is a beloved dessert which is the subject of a culinary tug-of-war between Australia and New Zealand over its origins. The pavlova is said to be named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. The dessert was created to celebrate her visit, reflecting her light and airy dancing style, and the voluminous white tulle tutus that were then very much in fashion on the stage. The first known recipe for pavlova appeared in a 1926 New Zealand cookbook, Aunt Daisy’s Cookbook. However, Australian chefs also claim to have created the dessert around the same time. Both countries have developed their own versions, with New Zealand often favoring a softer, creamier interior, while Australian versions may be crisper.
Winter White Pavlova Recipe
Ingredients
To Assemble:
- 1½ cups whipping cream (divided use)
- 1 tbsp orange liqueur, such as Cointreau or Triple Sec, or orange juice
- Confectioners’ sugar, optional
- Fresh mint sprigs, optional
- Sugared Cranberries (See below)
- Meringue (See below)
- Cranberry Purée (See below)
Instructions To Assemble
- Beat ¾ cup of the cream in an electric mixer with the whisk attachment at high speed, until soft peaks form.
- Fold the whipped cream into the cranberry puree. Chill until needed.
- Place meringue on a serving platter or cake plate. Shortly before serving, beat the remaining ¾ cup cream with the orange liqueur in the electric mixer with the whisk attachment at high speed until soft peaks form.
- Spoon cranberry cream over the meringue, almost to the edges. Mound the whipped cream over the center of the cranberry cream, leaving a good amount of its colorful edge showing. Refrigerate, uncovered, if you have space. Otherwise, plan to eat as soon as possible.
- Just before serving, dust with confectioners’ sugar, if you wish. Garnish with the sugared cranberries and optional mint sprigs. Cut into wedges to serve.
Sugared Cranberries Recipe
Ingredients
- 1 cup fresh cranberries
- 2/3 cup granulated sugar (divided use)
- ½ cup water
Instructions
- Place cranberries in a small heatproof bowl.
- Combine 1/3 cup of the sugar with the water in a small saucepan. Bring to a simmer over medium heat and stir until sugar has dissolved. Remove from the heat and cool for about 5 minutes.
- Pour the sugar syrup over the cranberries. Let them sit for at least 1 hour, or cover and refrigerate up to overnight.
- Pour the rest of the sugar into a shallow bowl. Drain the cranberries, then roll them, about half at a time, in the sugar. Transfer cranberries to a plate, arranging them, pretty much, so they are not touching.
Meringue Recipe
Ingredients
- 2 tsp cornstarch
- 1 tsp lemon juice or white vinegar
- 5 large egg whites, at room temperature
- 3/4 cup granulated sugar
- Pinch of fine sea salt
Instructions
- Preheat oven to 200 degrees.
- Cut a sheet of parchment paper to fit a baking sheet and then place parchment on a work surface. Draw a 9-inch circle, most easily done by tracing around a 9-inch cake pan or plate. Turn the parchment over so that the drawing is on the bottom side and line the baking sheet with it.
- Mix the cornstarch and vinegar in a ramekin or small bowl.
- Beat the egg whites in the bowl of an electric mixer, with the whisk attachment, at medium speed until foamy. Raise the speed to high and, over a couple of minutes, very gradually beat in the sugar. Continue beating until the mixture is glossy and holds soft peaks.
- Add the cornstarch mixture and continue beating, another minute or so, until shiny, stiff peaks form. Spoon the meringue mixture out over the circle on the baking sheet. Swirl the outside edge decoratively, if you like, with a spoon or offset-handled spatula, and make a shallot divot in its center, to best hold the toppings.
- Bake meringue 1¼ to 1½ hours, until just crisp on the surface. Turn off oven. Crack the oven door open about an inch, and let the meringue cool completely in the oven, another 45 minutes to 1 hour. The meringue will be crunchy on the surface but still soft and pillowy inside.
Cranberry Puree Recipe
Ingredients
- 2 cups fresh cranberries
- ½ cup granulated sugar
- ½ cup sweetened cranberry juice
- 1 tbsp orange liqueur, such as Cointreau or Triple Sec, or orange juice
Instructions
- Combine in a small saucepan the cranberries, granulated sugar, cranberry juice, and liqueur. Cook over medium heat about 5 minutes, stirring occasionally, until the cranberries have popped. Cool.
- Puree the mixture in a food processor. Refrigerate until needed.
Recipes by Cheryl Alters Jamison / Styling by Keith Recker and Julia Platt Leonard / Photography by Tira Howard / Thanks to Brad Furry and Bradyn Furry
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