Mini Pavlovas with Cranberry Curd
Dec 21, 2025 03:47 AM
These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate. Each bite of sweet, marshmallow-y meringue is punctuated by the sharpness of the curd for the perfect balance of flavors.
These mini pavlovas with cranberry curd are truly a stunning dessert that steals the spotlight. They’re light and airy and bursting with holiday flavor! It’s the kind of dessert that elevates any holiday table.
But I have to let you in on a little secret; they’re extremely easy to make. I know they might look a little intimidating, but they’re an approachable dessert.
Even if you mess up a little and they end up cracked, which happens to the best of us, it’s easy to cover up with cranberry curd.
Ingredients:
For the cranberry curd
- 1 12-ounce bag fresh cranberries
- ¾ cup orange juice
- ¾ cup granulated sugar
- 3 egg yolks, from 3 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla bean paste
- Orange slices, optional for garnish
- Pomegranate arils, optional for garnish
- Rosemary sprigs, optional for garnish
For the mini pavlovas
- ⅔ cup granulated sugar
- 2 teaspoons cornstarch
- 4 egg whites from 4 large eggs, at room temperature
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla bean paste
Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
465 minutes
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