Mini Pavlovas with Cranberry Curd
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.
Let’s talk about pavlovas and why I love them! If you’ve never had one, they are a little crisp on the outside but have a marshmallow-like center. Then you add flavor by topping them with a curd. Since it’s the holiday season, a cranberry curd is perfect.
I have a few pavlova recipes on the blog that are great for enjoying year-round: Rosewater Pavlova with Strawberries and Pistachio, Chocolate Pavlova with Strawberries and Cream, and Raspberry Swirl Pavlova with Pomegranates.
Usually, pavlova is made as a large pavlova that you cut slices out of, but I felt it was easier to serve as mini pavlovas.
Since this dessert is a showstopper, it requires elevated garnishes to complement the cranberry curd. Slices of citrus and jewel-like pomegranate seeds take it up a notch.
The tartness of the cranberry curd contrasts with the sweetness of the pavlova. It’s a dessert that feels light after a hearty meal.
If you’ve never made a pavlova, there are a few tips you need to follow for the best results. Since pavlovas are meringues, I use cornstarch to stabilize the whipped egg whites. It’s important not to skip or substitute this ingredient.
It’s also important to slowly add the sugar to the egg whites. Just like we usually slowly add flour to a recipe, by slowly adding the sugar, while the egg whites are whipping, it gives the sugar time to fully dissolve, so you end up with a glossy meringue instead of a grainy or gritty meringue.
This is a dessert you can make ahead of time. Pavlovas can be stored in an airtight container in a cool, dry place for up to 2 days, but they must be stored plain, without the curd. You can also freeze them for up to one month. The cranberry curd can be made up to one week in advance.
Not only is this a stunning holiday dessert for when you want to make something extra special, but it’s easy to make ahead so you can focus on your Christmas dinner and guests.
Ingredients
- fresh cranberries
- orange juice
- granulated sugar
- a few eggs
- unsalted butter
- vanilla bean paste
- cornstarch
- cream of tartar
- optional garnishes like orange slices, pomegranate arils, & rosemary sprigs
How to Make Mini Pavlovas
Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so.
Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about five minutes until most of the cranberries have burst and it is starting to look saucy.
Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding it to a blender. Blend well until completely smooth.
Rinse out the pan, then pour the blended cranberry mixture back into it. Whisk in the egg yolks, then set the pan over medium heat.
Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes.
Remove from the heat, then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.
To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.
Preheat the oven and line a large baking sheet with parchment paper.
Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.
Add the granulated sugar to a food processor and pulse a few times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.
Pour some vinegar onto a paper towel, then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue.
Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes).
With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually, a tablespoon at a time.
Once all of the sugar has been added, continue beating until the egg whites are very glossy and reach stiff peaks.
Divide the meringue into six mounds on the lined baking sheet using the circles as a guide.
Use two spoons to shape the mounds, then use the back of one of the spoons to create a shallow indentation on the top of each mound.
Bake the mini pavlovas in the preheated oven for an hour. After an hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least three hours.
When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula, then place them on a platter or individual plates.
Fill the tops with cranberry curd, then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.
How to Store
Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.
More Cranberry Dessert Recipes
- Cranberry Crumb Cake
- Cranberry Pear Crumble
- Cranberry Swirl Coffee Cake
- White Chocolate Cranberry Tart
- Cranberry Apple Crisp
What do you think of this festive pavlova recipe? What would you serve with this dessert? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy holiday baking, friends!
Mini Pavlova Recipe
Mini Pavlovas with Cranberry Curd
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.
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
Instructions
- Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about 5-8 minutes until most of the cranberries have burst and it is starting to look saucy. Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding to a blender. Blend well until completely smooth.
- Rinse out the pan then pour the blended cranberry mixture back into it. Whisk in the egg yolks then set the pan over medium heat. Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. Remove from the heat then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.
- To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.
- Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper. Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.
- Add the granulated sugar to a food processor and pulse 3-4 times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.
- Pour some vinegar onto a paper towel then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually 1 tablespoon at a time. Once all of the sugar has been added, continue beating until the egg whites are very glossy and they reach stiff peaks.
- Divide the meringue into 6 mounds on the lined baking sheet using the circles as a guide. Use two spoons to shape the mounds then use the back of one of the spoons to create a shallow indention on the top of each mound.
- Bake the mini pavlovas in the preheated oven for 1 hour. After 1 hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least 3 hours.
- When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula then place them on a platter or individual plates. Fill the tops with cranberry curd then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.
Notes
- Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.
- You’ll need a total of 4 large eggs for the recipe: 4 egg whites will go into the pavlovas, while 3 of the egg yolks will go into the curd. The remaining egg yolk can be refrigerated and used in another recipe.
FAQs
Do I need to add the cornstarch? Yes, the cornstarch is vital in stabilizing the egg whites and helps to reduce the chance of the meringues weeping. I do not recommend omitting it or substituting in a different ingredient.
Can I add the sugar all at once? No, I do not recommend adding it all at once. Adding it gradually, one tablespoon at a time, allows it to dissolve more easily into the egg whites and prevents a grainy-textured meringue.
What if my pavlovas crack? It’s most likely due to them cooling down too fast, which is why I recommend allowing them to cool down completely in the oven. Whether they crack or not, they will still be delicious!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 351Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 104mgSodium: 74mgCarbohydrates: 67gFiber: 1gSugar: 63gProtein: 6g