Cranberry Pavlova are sweet dessert, meringue filled with cranberry curd. Very nice cooking Cranberry Pavlova if Holidays with family.
This is ingredients of Cranberry Pavlova:
For the Meringue:
6 egg whites
1 c super-fine sugar (caster sugar), or granulated is OK
2 t corn starch
1 t white vinegar
For the Cranberry Curd:
1 12-oz bag fresh cranberries
Juice of one lemon
1 c sugar
2 t cornstarch
2/3 c water
4 egg yolks
6 T unsalted butter, cut into cubes
Direction :
Make meringue
1. Separate the eggs when they are cold and then let them come to room temperature before proceeding. Make sure the bowl is completely clean and grease-free, and maybe give it a good wipe with a cut lemon to be sure.
2. Preheat the oven to 250. Place a piece of baking paper on a cookie sheet and trace around a big plate to put a circle in the middle.
3. Beat eggs whites till fluffy, and then begin to add the sugar by tablespoonfuls, and keep beating till the mixture is glossy and stiff. Gently fold in the vinegar and corn starch. Use a spatula or wooden spoon to put a generous half of the egg-white mixture on the sheet so it fills up the circle evenly. Then spoon the remaining stuff around the edge, forming a rim.
4. Bake for 1 hr 15 minutes, and then prop the door of the oven open with a wooden spoon handle and let cool completely. Easiest just to do this at night and let it cool overnight. It will keep for up 2 days in an air-tight container.
Cranberry curd
5. Combine together cranberries, lemon juice, sugar and water to a boil in a heavy-bottomed saucepan over medium-high heat. Bring to boil for 5 minutes or so, cover with a pan lid since the cranberries will pop. Smash them around with a wooden spoon.
6. Force the berry mixture through a fine sieve into a bowl, clean the pot. Whisk the yolk and add them to the cooled berry mixture. Return the mixture to the clean pan and cook over medium high heat for about 4 minutes more, stirring persistently. The curd should thicken slightly, but don't let it boil.
7. Pour the cranberry curd into a bowl and add the butter a few pieces at a time, mix all the while, until all have been incorporated, place a piece of plastic wrap over the surface of the curd and refrigerate till very cold.
To Assemble:
8. 1 pint whipping cream 1/3 c super-fine sugar (or regular)
9. Whip the cream and sugar until it holds soft peaks. Fill the well in the meringue disk with whipped cream, and drizzle the cranberry curd over the top.
For the Meringue:
6 egg whites
1 c super-fine sugar (caster sugar), or granulated is OK
2 t corn starch
1 t white vinegar
For the Cranberry Curd:
1 12-oz bag fresh cranberries
Juice of one lemon
1 c sugar
2 t cornstarch
2/3 c water
4 egg yolks
6 T unsalted butter, cut into cubes
Direction :
Make meringue
1. Separate the eggs when they are cold and then let them come to room temperature before proceeding. Make sure the bowl is completely clean and grease-free, and maybe give it a good wipe with a cut lemon to be sure.
2. Preheat the oven to 250. Place a piece of baking paper on a cookie sheet and trace around a big plate to put a circle in the middle.
3. Beat eggs whites till fluffy, and then begin to add the sugar by tablespoonfuls, and keep beating till the mixture is glossy and stiff. Gently fold in the vinegar and corn starch. Use a spatula or wooden spoon to put a generous half of the egg-white mixture on the sheet so it fills up the circle evenly. Then spoon the remaining stuff around the edge, forming a rim.
4. Bake for 1 hr 15 minutes, and then prop the door of the oven open with a wooden spoon handle and let cool completely. Easiest just to do this at night and let it cool overnight. It will keep for up 2 days in an air-tight container.
Cranberry curd
5. Combine together cranberries, lemon juice, sugar and water to a boil in a heavy-bottomed saucepan over medium-high heat. Bring to boil for 5 minutes or so, cover with a pan lid since the cranberries will pop. Smash them around with a wooden spoon.
6. Force the berry mixture through a fine sieve into a bowl, clean the pot. Whisk the yolk and add them to the cooled berry mixture. Return the mixture to the clean pan and cook over medium high heat for about 4 minutes more, stirring persistently. The curd should thicken slightly, but don't let it boil.
To Assemble:
8. 1 pint whipping cream 1/3 c super-fine sugar (or regular)
9. Whip the cream and sugar until it holds soft peaks. Fill the well in the meringue disk with whipped cream, and drizzle the cranberry curd over the top.
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