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Cranberry and Vanilla Pavlova

A soft-centered, marshmallowlike meringue forms a pillow for berries infused with vanilla.

  • Servings: 8
Cranberry and Vanilla Pavlova

Photography: Alastair Hendy

Source: Martha Stewart Living, November 2007

Ingredients

FOR THE PAVLOVA

  • 4 large egg whites, room temperature
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 1 teaspoon white-wine vinegar
  • 1/2 cup superfine sugar
  • 1/2 cup confectioners' sugar, sifted
  • 1/2 teaspoon pure vanilla extract

FOR THE TOPPING

  • 3 1/3 cups (12 ounces) fresh cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 vanilla bean, split lengthwise
  • 1 1/2 cups heavy cream

Directions

  1. Make the topping: Combine cranberries, granulated sugar, and water in a saucepan. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a gentle simmer, and cook until cranberries are soft but have not burst, about 5 minutes. Let cool. Remove vanilla bean. Topping can be covered and refrigerated for up to 2 days.

  2. Make the pavlova: Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.

  3. Beat egg whites, cornstarch, salt, and vinegar with a mixer on medium speed until foamy. Gradually add superfine sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes. Reduce speed to medium, and gradually add confectioners' sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla.

  4. Using a rubber spatula or a large spoon, spread meringue into marked 10-inch circle on prepared baking sheet, forming a well in center.

  5. Bake until outside is firm and bottom lifts easily off parchment, about 2 hours. (The inside should still be marshmallow soft.) Leave in a warm place to cool to prevent excessive cracking. When cool, carefully remove from parchment. (Pavlova can be stored in an airtight container for up to 2 days.)

  6. Before serving, whisk cream until soft peaks form. Spread in center of meringue. Spoon topping over cream.

Reviews (3)

  • murphykami 22 Nov, 2012

    it is great, very simple and quick recipe. I t was a great hit of this years Thanksgiving.

  • SOMERSIZING 22 Nov, 2008

    I HAD TO GET A NEW OVEN THERMONITER AND CHECK MY OVEN, IT WAS HOTTER THAN THE DIAL SAID. SO MY SUGGESTION FOR EVERYONE IS, GET A OVEN THERMONITER TO BE SURE OF YOUR OWN OVENS DEGREES. OBVIOUSLY MINE IS NOT LIKE MARTHA'S SO I HAVE TO COMPENSATE.

  • anahoo 22 Mar, 2008

    i made this, and found it was not adequately cooked. 200'F is not high enough obviously, it was VERY fragile. I checked other recipes which advised oven temp of 300 for 1 hr and 15 min, then cool completely in oven. So now I'll try that, only 4 eggs, a cup of sugar, 20 minutes and a fair bit of elbow grease wasted. Oh well...

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