Back to Cranberry and Vanilla Pavlova All Reviews for Cranberry and Vanilla Pavlova - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Cranberry and Vanilla Pavlova Credit: Alastair Hendy Recipe Summary Servings: 8

Ingredients For The Topping 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 For The Pavlova 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

Cook’s Notes Pavlova can be stored in an airtight container for up to 2 days.

Gallery Cranberry and Vanilla Pavlova Credit: Alastair Hendy

Recipe Summary Servings: 8

Cranberry and Vanilla Pavlova      Credit: Alastair Hendy

Cranberry and Vanilla Pavlova

Credit: Alastair Hendy

Cranberry and Vanilla Pavlova

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 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

Directions

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.

Cook’s Notes Pavlova can be stored in an airtight container for up to 2 days.

Cook’s Notes

Pavlova can be stored in an airtight container for up to 2 days.

Reviews (3)

 Add Rating & Review     19 Ratings   5 star values:        5    4 star values:        8    3 star values:        5    2 star values:        0    1 star values:        1

Reviews (3)

Add Rating & Review     19 Ratings   5 star values:        5    4 star values:        8    3 star values:        5    2 star values:        0    1 star values:        1

Add Rating & Review

19 Ratings 5 star values: 5 4 star values: 8 3 star values: 5 2 star values: 0 1 star values: 1

19 Ratings 5 star values: 5 4 star values: 8 3 star values: 5 2 star values: 0 1 star values: 1

19 Ratings 5 star values: 5 4 star values: 8 3 star values: 5 2 star values: 0 1 star values: 1

  • 5 star values: 5 4 star values: 8 3 star values: 5 2 star values: 0 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/22/2012   it is great, very simple and quick recipe. I t was a great hit of this years Thanksgiving.  

Martha Stewart Member     Rating: Unrated       11/22/2008   I HAD TO GET A NEW OVEN THERMONITER AND CHECK MY OVEN, IT WAS HOTTER THAN THE DIAL SAID. SO MY SUGGESTION FOR EVERYONE IS, GET A OVEN THERMONITER TO BE SURE OF YOUR OWN OVENS DEGREES. OBVIOUSLY MINE IS NOT LIKE MARTHA'S SO I HAVE TO COMPENSATE.  

Martha Stewart Member     Rating: Unrated       03/22/2008   i made this, and found it was not adequately cooked. 200'F is not high enough obviously, it was VERY fragile. I checked other recipes which advised oven temp of 300 for 1 hr and 15 min, then cool completely in oven. So now I'll try that, only 4 eggs, a cup of sugar, 20 minutes and a fair bit of elbow grease wasted. Oh well...

    Martha Stewart Member

    Rating: Unrated 11/22/2012

it is great, very simple and quick recipe. I t was a great hit of this years Thanksgiving.

Rating: Unrated

Rating: Unrated 11/22/2008

I HAD TO GET A NEW OVEN THERMONITER AND CHECK MY OVEN, IT WAS HOTTER THAN THE DIAL SAID. SO MY SUGGESTION FOR EVERYONE IS, GET A OVEN THERMONITER TO BE SURE OF YOUR OWN OVENS DEGREES. OBVIOUSLY MINE IS NOT LIKE MARTHA’S SO I HAVE TO COMPENSATE.

Rating: Unrated 03/22/2008

i made this, and found it was not adequately cooked. 200’F is not high enough obviously, it was VERY fragile. I checked other recipes which advised oven temp of 300 for 1 hr and 15 min, then cool completely in oven. So now I’ll try that, only 4 eggs, a cup of sugar, 20 minutes and a fair bit of elbow grease wasted. Oh well…

All Reviews for Cranberry and Vanilla Pavlova

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cranberry and Vanilla Pavlova

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest