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Cranberry Pavlova

 Cranberry Pavlova
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
10 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • 6 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Dash salt
  • 1-1/2 cups sugar
  • 2 cups fresh or frozen cranberries
  • 2/3 cup confectioners' sugar, divided
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Line a baking sheet with parchment paper; set aside.
  • 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.
  • 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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Cranberry Pavlova (continued)

Directions (continued)

  • 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.
  • In a small bowl, beat cream until it begins to thicken. Add remaining
  • confectioners' sugar; beat until soft peaks form.
  • Spread whipped cream into center of meringue; top with cranberry
  • sauce. Refrigerate leftovers. Yield: 10 servings.