Christmas pavlova with cranberries and pomegranate
You did not think I would get rid of my cranberry sauce so easily now did you? 🙂
It’s actually quite funny how you sometimes start baking and then have leftovers that turn out to be made into something far superior then your first recipe. I had one of those days today; it was about time to decorate the Christmas tree so I figured I could combine that with some Christmas baking in between. We’re thinking of doing creme brulee as the dessert for Christmas as it is supposed to be fairly easy and at least you can prepare it up front.
had thought to make three recipes; creme brulee, banana-cinnamon bread and to get rid of all the leftover egg whites also a pavlova. As it turns out my creme brulee was less then successful as I let the cream get too hot resulting in curdled cream and for some reason my banana bread broke when taking it out of the tin.. 🙁 But the pavlova…. the pavlova was even better then I thought it would be. I was a little worried it would get half brownish as my oven is really not the best anymore but for once everything went according to plan and my pavlova came out looking as gorgeous as I had wanted it to look.
All in all I still don’t know what to do for Christmas dessert. I mean this looks pretty good right, but I’m just afraid it will be too heavy after a big Christmas meal. I want something fairly light and fruity I think… Sigh… back to the drawing board. O of course; the creme brulee is still an option. Just need to redo that one and make sure it doesn’t curdle this time. In terms of looks however, this is a real winner!
- 4 egg whites
- 225 g sugar
- 6 teaspoons cornstarch
- 1 teaspoon white vinegar
- 250 ml whipping cream
- 1 pomegranate seeds seeds from one pomegranate
- cranberry sauce
Preheat the oven to 150 C.
Whip the eggwhites in a grease free bowl until soft peaks. Slowly add the sugar until the meringue is glossy.
Put the cornstarch through a sieve and fold it into the eggwhites together with the vinegar
On a baking tray lined with baking paper make a circle of about 18 cm wide of the meringue and put it in the oven. Turn down the oven temperature to 120 C and leave it in for an hour. Turn the oven off and let the pavlova cool in the oven completely.
Once cooled you can top the pavlova with whipped cream and as I did with pomegranate and cranberry sauce.
I wanted to keep the topping of this recipe in red but you can ofcourse add whatever you like on top of the pavlova. Raspberries, blueberries, passionfruit or mmm, warm cherries!