Gingersnap Pavlova with Cranberries

1. Stage

Preheat the oven to 275°F. Line a large baking sheet with parchment paper. Set it aside.

2. Stage

Chop the gingersnaps: On a cutting board, use a chef’s knife to chop the gingersnaps into large crumbs, about the size of an almond. Set it aside.

3. Stage

Make the meringue: Put the egg whites, vinegar, and salt in a large, very clean mixing bowl. Using an electric mixer, beat on low speed, continuing until they develop into a mass of tiny, frothy bubbles, about 2 minutes. Turn the mixer to medium-high and slowly add the 1 cup sugar over the course of about 40 seconds. Turn the mixer to high and continue to beat until the whites are thick and glossy, another 2 minutes or so. You’ll know they are done when you invert the beater and the egg white remains in a sturdy peak.

4. Stage

Fold in the chopped gingersnaps: Use a rubber spatula to gently fold the chopped gingersnaps into the meringue just until evenly mixed in.

5. Stage

Scoop the meringue: Scoop the meringue onto the prepared baking sheet. Use a rubber spatula to gently swirl the meringue into a disk that’s about 9 inches in diameter. Make a shallow dip in the center that runs about 1 inch shy of the edges. This dip will later hold the whipped cream and cranberries.

6. Stage

Bake the meringue: Bake the meringue until crispy and dry on the outside, about 1 hour. It will be chewy and marshmallow-like inside. Turn off the oven and leave the meringue in the oven to cool for 1 hour.

7. Stage

Meanwhile, cook the cranberries: In a small saucepan, stir together the cranberries, juice and zest of the orange, and 1/4 cup sugar. Set it over medium-high heat and cook, stirring frequently, until the cranberries break open and the liquid thickens, about 10 minutes. It should look like a chunky syrup and be easily pourable, but not runny. Add more water as needed to reach the right consistency. The cranberries can be served at room temperature or just barely warm.

8. Stage

Just before serving, whip the cream: In a large bowl, use an electric mixer on medium-low speed to beat the heavy cream, the remaining 1 tablespoon sugar and pinch of salt into soft peaks, about 2 minutes.

9. Stage

Assemble and serve the pavlova: Set the pavlova on a serving plate or platter. Spoon the whipped cream into the shallow dip of the cooled meringue. Spoon the cranberries over the whipped cream, allowing some of the cranberry juice to drip over the edges of the meringue. Cut the pavlova into craggy wedges and serve immediately. Once you add the whipped cream and cranberries on top, it should be eaten right away. Did you love the recipe? Leave us some stars below!