For the cranberry compote I have used my killer recipe for cranberry sauce but instead of passing it through a sieve I have left it as is (of course I did remove the star anis and cinnamon!) and used it as a compote instead. Just as good!
Course Christmas, Dessert
Prep Time 15 minutesmins
Cook Time 1 hourhr
Author Simone van den Berg
Ingredients
4egg whites
225gsugar
6teaspoonscornstarch
1teaspoonwhite vinegar
250mlwhipping cream
cranberry compote
Instructions
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 cranberry compote