Cranberry Pavlova

2026-02-15
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Cranberry Pavlova – a wonderful festive meringue dessert layered with cranberry curd and whipped cream. Simply decorated yet beautifully seasonal, with sprigs of fresh rosemary reminiscent of a Christmas tree. Delicious thanks to the perfect balance of sweet and tart flavours. Highly recommended!

Ingredients for the Pavlova:

  • 6 egg whites
  • a pinch of salt
  • 300 g caster sugar
  • 1 tsp cornflour or potato starch
  • 1 tsp lemon juice

All ingredients should be at room temperature.

In a mixing bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one spoonful at a time (this is extremely important), whisking constantly until the mixture becomes thick, stiff and glossy. Add the lemon juice and whisk briefly to combine. Gently fold in the sifted potato starch using a spatula.

Line a baking tray with baking paper. Draw a 22 cm circle on the paper. Spoon the meringue onto the circle and shape the sides by dragging a spoon or spatula upwards to create the classic Pavlova shape.

Preheat the oven to 160°C. Place the meringue in the oven and after 5 minutes reduce the temperature to 120°C. Bake for 1 hour 45 minutes to 2 hours. Baking time may vary depending on your oven. The aim is to achieve a meringue that is crisp and light on the outside, yet soft and marshmallow-like on the inside. Leave to cool in the oven with the door slightly ajar. Once completely cooled, transfer the meringue to a cake stand.

Ingredients for the cranberry jelly:

  • 150 g fresh or frozen cranberries
  • ⅓ cup water
  • 3 Tbsp sugar
  • 1 tsp potato starch + 1Tbsp water

Place the cranberries, water and sugar in a saucepan and bring to the boil. Once boiling, simmer for about 1 minute, until the cranberries burst and release their juices. Add the potato starch mixed with 1 tbsp of water, stirring continuously, and bring back to the boil until thickened. Remove from the heat and leave to cool completely.

Ingredients for the vanilla cream:

  • 300 ml whipping cream, chilled
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla paste or the seeds from ½ a vanilla pod

In a mixing bowl, combine all the ingredients and whip until soft peaks form.

To finish:

  • fresh sprigs of rosemary, for decoration
  • icing sugar, for dusting
  • fresh cranberries, for decoration

Spoon the cranberry jelly over the meringue. Top with the vanilla cream. Finally, decorate with sprigs of rosemary and fresh cranberries, then dust lightly with icing sugar. Serve immediately.

Enjoy!

 

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