Cranberry Pavlova
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
YIELD: 10 servings.
I was looking for a good desert for Christmas. One that was different than pumpkin and apple pie. I still wanted it to have a holiday feel. This is a great holiday dessert because the colors and taste remind me of the season. —Veronica Gantley, Norfolk, Virginia
Ingredients
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6 large egg whites
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1 teaspoon cornstarch
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1 teaspoon white vinegar
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1 teaspoon vanilla extract
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Dash salt
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1-1/2 cups sugar
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TOPPING:
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2 cups fresh or frozen cranberries
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2/3 cup confectioners' sugar, divided
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1/2 cup water
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1 tablespoon cornstarch
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1 cup heavy whipping cream
Directions
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1.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment; set aside.
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2.
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.
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3.
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.
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4.
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.
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5.
In a small bowl, beat cream until it begins to thicken. Add remaining confectioners' sugar; beat until soft peaks form.
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6.
Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers.
Nutrition Facts
1 slice: 254 calories, 9g fat (5g saturated fat), 33mg cholesterol, 58mg sodium, 42g carbohydrate (38g sugars, 1g fiber), 3g protein.
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