Sugared Cranberry and Rosemary Pavlova

Sugared Cranberry and Rosemary Pavlova

A pièce de résistance, Sugared Cranberry and Rosemary Pavlova takes pride of place as the centerpiece of the Christmas menu.

Sugared Cranberry and Rosemary Pavlova
 
Makes 1 (12-inch) wreath
Ingredients
  • 4 egg whites, room temperature
  • 1½ cups granulated sugar, divided
  • 1 tablespoon cornstarch
  • ¼ teaspoon almond extract
  • 1 cup fresh cranberries
  • 1 cup cranberry juice
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • Garnish: sugared rosemary, sugared cranberries
Instructions
  1. Preheat oven to 275°. Line a baking sheet with parchment paper. Draw a 10-inch circle on parchment; turn parchment over.
  2. In a large bowl, beat egg whites with a mixer at medium speed until foamy. Add 1 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is thick and shiny. Add cornstarch and almond extract, beating until combined.
  3. Spoon equal amounts of meringue onto circle outline to create a wreath.
  4. Bake for 80 minutes. Turn off oven, and let meringues stand in oven with door closed overnight or with door propped open with a wooden spoon for 5 hours.
  5. In a small saucepan, bring cranberries, cranberry juice, lemon juice, and remaining ½ cup granulated sugar to a boil over medium-high heat; reduce to a simmer, and cook for 10 minutes. Remove from heat and strain mixture through a fine mesh sieve into a glass bowl or measuring cup, discarding solids; let cool.
  6. In a large glass bowl, beat heavy whipping cream and confectioners’ sugar with a mixer at high speed until soft peaks form.
  7. Spoon whipped cream in an even layer over cooled pavlova, and drizzle with cranberry syrup. Garnish with sugared rosemary and cranberries, if desired.
Notes
Note: To make sugared garnishes, in a medium bowl, toss 2 cups fresh cranberries with 1 egg white and 1 tablespoon water; drain, reserving liquid for rosemary. In a medium bowl, toss drained cranberries with ¾ cup sparkling sugar until coated. Spread fruit on a parchment-lined sheet pan, and let dry completely. Repeat process with 5 to 6 rosemary sprigs, reserved liquid, and ¼ cup sparkling sugar.

For more fruity recipes to spice up your holiday season, see “Cranberries & Clementines” in the November/December 2019 issue, available on newsstands and at Victoriamag.com.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.