Wintery Pavlova with Port Cranberries and Rosemary
Nov 23, 2024 01:16 PM
This Pavlova with port cranberries and rosemary is a wonderful wintery take on the summer dessert that hails from Oceania.
Both Australia and New Zealand take credit for the invention of this cloud-like dessert, created in the 1920s to honor the Russian ballerina of the same name. It starts with a delicate meringue-crusted base that is dreamy and marshmallow soft inside.
Typically, Pavlova is topped with lightly sweetened whipped cream and fresh berries and served in the summer. This version is perfect for serving in the winter, including for Thanksgiving or Christmas dessert. It's definitely a showstopper.
Ingredients:
For the Pavlova
- 5 large egg whites
- 200 grams (1 cup) granulated sugar
- 1 teaspoon cream of tartar
- 1/2 teaspoon sea salt
- 30 grams (1/4 cup) confectioners's sugar, sifted
- 1 teaspoon vanilla extract or paste
For the Cranberry Sauce
- 1/2 cup water
- 73 grams (1/3 cup packed) light brown sugar
- 1/3 cup ruby port
- 170 grams (6 ounces) fresh or frozen cranberries
- 64 grams (1/2 cup) dried cherries
- 1 sprig fresh rosemary
- 1 tablespoon red wine vinegar
- 1 teaspoon Chinese Five Spice powder
For the Whipped Cream
- 1 1/2 cups heavy cream, cold
- 32 grams (4 1/2 tablespoons) confectioners' sugar, sifted
Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
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