Name: Cranberry Pavlova
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 6 large egg whites -; 1 teaspoon cornstarch -; 1 teaspoon white vinegar -; 1 teaspoon vanilla extract -; Dash salt -; 1-1/2 cups sugar -; Topping: -; 2 cups fresh or frozen cranberries -; 2/3 cup confectioners' sugar, divided -; 1/2 cup water -; 1 tablespoon cornstarch -; 1 cup heavy whipping cream -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Pavlova

1. 6 large egg whites -

2. 1 teaspoon cornstarch -

3. 1 teaspoon white vinegar -

4. 1 teaspoon vanilla extract -

5. Dash salt -

6. 1-1/2 cups sugar -

7. Topping: -

8. 2 cups fresh or frozen cranberries -

9. 2/3 cup confectioners' sugar, divided -

10. 1/2 cup water -

11. 1 tablespoon cornstarch -

12. 1 cup heavy whipping cream -

How to cook deliciously - Cranberry Pavlova

1. Stage

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment; set aside.

2. Stage

Add the cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.

3. Stage

Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.

4. Stage

In a large saucepan, combine the cranberries, 1/2 cup confectioners' sugar, water and cornstarch. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat.

5. Stage

In a small bowl, beat cream until it begins to thicken. Add remaining confectioners' sugar; beat until soft peaks form.

6. Stage

Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers.