From the Thermador and Tastespotting Ultimate Recipe Contest
Submitted by: Simone Anne Lang
This Holiday Pavlova - Meringues layered with Nutmeg Whipped & Cranberry Compote - was a complete hit when Anne made it last holiday season! When she saw this contest, she knew immediately that this recipe would need to be included as as her entry! It's one of those recipes that continues to be a hit, no matter who she makes it for! Long live the holidays and long live oven recipes!
Makes one 9 inch, multi layer pavlova, perfect for serving at a small gathering or part of a larger dessert spread.
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar
1 1/2 tablespoons cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6)
Large egg whites at room temperature
A pinch of salt
Sixteen ounces of cranberries
1/2 cup granulated sugar or to taste
2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons nutmeg
To make the meringues:
Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Stir the cornstarch into the sugar in a small bowl.
In a large bowl whip ROOM TEMPERATURE egg whites, cream of tartar, and salt. Start on low and increase incrementally to medium speed until soft peaks or trails start to become visible and the egg white bubbles are very small and uniform. This should take approximately 2 to 3 minutes.
Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added slowly pour in the vanilla. Increase speed a bit and whip until meringue is glossy and stiff peaks form when the whisk is lifted (this should take approximately 4 to 5 minutes).
Spoon the meringue into five to six inch round piles (you can draw them out on the parchment paper ahead of time to keep things uniform) that are two inches thick on a baking sheet lined with parchment paper. Leave plenty of room for the meringues to expand. You can try to form some peaks and dents to make your meringue as pretty as possible. Some people like to make slight indentations in the middle of their meringues so that they sort of act as bowls for the filling later on.
Place the baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white– not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees and turn pan around.
Gently lift from the finished meringues from the baking sheet and cool them on a wire rack. They will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
To make the filling:
Sauté the cranberries and sugar on the stovetop on low, stirring regularly. Cook for ten to fifteen minutes, reducing temperature as needed, until some of the cranberries have popped and mixed with the melted sugar to make a sort of jam. Transfer to a bowl and let cool to room temperature.
Whip the heavy whipping cream, two tablespoons of granulated sugar, one teaspoon of vanilla and two teaspoons of nutmeg together until the whipped cream forms peaks when the hand mixer is lifted up.
Place meringue on serving plate. Layer on some whipped cream followed by some of the cranberry compote. Follow with another meringue, more whipped cream, and more berries. Continue until all layers of the meringue have been incorporated (alternately, you could make individual pavlovas, but they're not as much a visual treat). Finish with whipped cream and then berry compote on top. Serve immediately after assembly (so if you're bringing it somewhere, bring it in pieces and assemble there.)
Over all, once you get the hang of the meringues (and, honestly, even if you don't) this dessert is sure to be a hit anywhere you go!