CRANBERRY PAVLOVA

By jarren

Ingredients

• For meringue:
• 6 egg whites, at room temperature
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1-1/2 cups sugar
• 1 tsp cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• For cranberry compote:
• 2 cups raw whole cranberries
• 4 tbsp orange juice
• finely grated zest of half an orange
• 1 cup brown sugar
• 1/2 tsp vanilla extract
• For topping:
• 1 cup whipping cream
• 1 tbsp sugar

Details

Servings 8
Adapted from financialpost.com

Preparation

Step 1

For meringue:

Preheat oven to 225°F. Using a dinner plate as a guide, draw a circle on the center of a sheet of parchment paper. Lay it on an ungreased baking sheet.

Using an electric mixer, beat egg whites, cream of tartar and salt on medium-low speed for about 5 minutes, or until soft peaks form. In a small bowl, combine sugar and spices.

Raise speed to medium-high and add spiced sugar 1 tablespoon at a time. Continue beating for 5 minutes, or until the meringue is very stiff and glossy.

With a rubber spatula, spread the meringue onto the parchment-covered baking sheet, using the circle as a guide. Mound the outside of the circle slightly higher than the center.

Bake for 45 minutes or until meringue is very lightly colored and slightly crisp to the touch. Remove from the oven and let stand at room temperature until completely cooled. Carefully peel away parchment paper and transfer meringue to a serving plate.

For the cranberry compote: Combine all compote ingredients in a medium saucepan. Cook over medium-high heat until cranberries soften and start to pop and liquids become thick and syrupy — about 10 to 15 minutes. Remove from heat and cool completely.

For the whipped cream: In a medium bowl, beat whipping cream until soft peaks form. Add sugar and continue beating until stiff peaks form.

Spread meringue with whipping cream then spoon on cranberry compote.