Cranberry Pavlova – a meringue-based festive dessert
This Cranberry Pavlova is the perfect light and creamy, meringue-based festive dessert. It is made using left-over Fresh Cranberry Sauce which makes it super-easy to put together.
I always have a family lunch on Boxing Day and serve this pavlova as one of the desserts using sauce prepared for Christmas lunch. It is the perfect dessert for those who have eaten too much Christmas Pudding and want something which is still festive but is a bit lighter!
Making Fresh Cranberry Sauce is really quick and easy. If you haven’t got any left over, it is a matter of minutes to make it from scratch. It is a great accompaniment to a festive meal – either a traditional turkey dinner or a vegetarian alternative. Even better, it can be used as an ingredient in a range of desserts. I will often have some left over if I have made it as a meal accompaniment and sometimes in the summer I make a batch just to make desserts! You just have to make sure that the sauce has time to cool down before it is used to top your pavlova.
Fruit with flavour – cranberry, rhubarb and gooseberry
I love fruit which have a good balance of sharp and sweet flavour. Often, as with this recipe, they need to cooked to bring out their zingy flavour. In addition cranberries, I think rhubarb and gooseberries are both under-rated. If you share my love of a good old-fashioned sharp and sweet fruit recipe, you might like my Rhubarb Fool, Rhubarb Roulade or Gooseberry and Elderflower Sorbet.
One of the great things about pavlova is that while it has that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. It is easy to make the meringue a day in advance and then assembling the pavlova takes a matter of minutes. I make loads of them at Christmas and New Year. In addition to my Cranberry Pavlova, two of favourites are Rose and Raspberry Pavlova and Lemon Pavlova.
Get in touch with your girly side with this pretty-in-pink Raspberry Pavlova. Sometimes, even the least girly of us (and I include myself in that description) feel a need to embrace pink. If you feel a girly mood coming on, this Raspberry Pavlova, with delicate pink rose-flavoured meringue could be the answer!
Raspberry and rose is a classic flavour combination. In this Pavlova, the meringue is flavoured with rosewater and topped with whipped cream and fresh raspberries. The slightly sharp flavour of the raspberries is an excellent contrast with the sweetly floral meringue.
Pavlova is my go-to dessert for celebrations of all kinds. It is very easy to make, can be prepared in advance, looks impressive and is not too heavy so is perfect as a summer dessert. If you like the recipe for this Raspberry Pavlova, you may also like my classic Pavlova , my Rose Meringues and my classic Meringues.
If you are making any of my meringue-based recipes, you might also check out my ice-cream recipes such as Lavender Ice-cream, Thyme Ice-cream with Honey and Mascarpone or Elderflower Ice-cream. You need four egg whites for this recipe which means you will have four spare egg yolks. As I hate waste, I pretty much always make some form of ice-cream when I make any type of meringue. Very conveniently, all my ice-cream recipes require four egg yolks.
OK, I know that there are hundreds (thousands!?) of recipes for Pavlova available online or in cookery books. However, my excuse is as follows. Every four years of so, a very strange thing happens to me and I become (admittedly briefly!) interested in football. As those of you who live in countries where football (or soccer to those from other nations) is the main spectator sport will know, we are currently in the middle of the World Cup. And England is actually through to the next stage – so there is definitely a reason to celebrate!
I made this Pavlova for dessert last Sunday – we ate it at half-time – when England was playing Panama. It must have had an impact as the score was England 6: Panama 1! Although Mr Kane and his associates probably also had something to do with it?
If (horror!) you do not support England, you could consider versions in other national colours and/or designs. You can get berries in all different shades – blueberries, yellow raspberries etc. Or you could just add berries that you like or which are in season – it is a great summer dessert, with or without the patriotic decoration.
If you are looking to celebrate a sporting event, this Pavlova can be decorated in your team or country colours!
4 egg whites
Pinch of salt
225 caster sugar
1 teaspoon cornflour
1 teaspoon lemon juice
300 ml double cream
As many strawberries (or other soft fruit such as raspberries or blueberries) as you like!
Set your oven to 140 C/275 F/Gas Mark 1.
Whisk the egg whites with salt until they form stiff peaks.
Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
Cover a baking sheet with baking parchment or silicon paper.
Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
Allow to cool.
When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
Decorate as you wish with strawberries or other berries.
I decorated my Pavlova in the English colours. However, you can use different coloured fruit and berries and designs according to which team you support. Berries you could consider are blueberries or red or yellow raspberries.