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Pavlova with cranberries | insimoneskitchen.com

Pavlova with cranberries

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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!
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 -8

Ingredients

  • 4 egg whites
  • 225 g sugar
  • 6 teaspoons cornstarch
  • 1 teaspoon white vinegar
  • 250 ml whipping 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