Christmas Pavlova Recipes

Steps:

• Preheat oven to 250°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Draw a 9-in. circle on parchment paper. Invert paper and place on a baking sheet; set aside., Add cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in 2 tablespoons sprinkles., Mound egg whites within circle marked on parchment, forming a shallow well in the center. With a wide spatula or large spoon, swipe up from the bottom around the outside to create smooth sides. Sprinkle outside with remaining 2 tablespoons sprinkles. Bake until set and dry, 45-50 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour., Meanwhile, in a large saucepan, combine cranberries, 1/2 cup confectioners' sugar, orange liqueur, orange juice and cornstarch. Cook over medium heat until berries pop and mixture thickens slightly, about 15 minutes. Remove from heat; cool completely., In a large bowl, beat cream until it begins to thicken. Add remaining 1/4 cup confectioners' sugar; beat until soft peaks form. Fold half the whipped cream into cranberry mixture. , Place pavlova on a serving plate. If center has not already collapsed, gently press center with a large spoon to open cavity inside. Gently add cranberry mixture, spreading into corners. Spoon remaining whipped cream on top of cranberry mixture; top with remaining 1 tablespoon sprinkles. Refrigerate leftovers.

Steps:

• Make the pavlova: Line 2 rimmed baking sheets with parchment paper. Find 6 circular objects, such as plates or glasses, starting with 6 inches in diameter and going down 1 inch in diameter. Trace each circle onto the sheets of parchment, leaving at least 1 inch of space between the circles. Flip the parchment paper over so the traced side is facing down. Set the oven racks in the middle and top positions. Preheat the oven to 250°F (120°C).
• Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, about 2 minutes. Increase the speed to medium-high and add the granulated sugar, 1 tablespoon at a time. Continue mixing until stiff, glossy peaks form, about 7 minutes total. Remove the bowl from the mixer and transfer the meringue to a larger bowl, if desired.
• Add the chocolate chips to a small microwave-safe bowl and microwave in 30-second intervals until melted, 1½-2 minutes total.
• Pour the melted chocolate into the meringue and use a rubber spatula to gently fold twice to create a marbled effect.
• Use a rubber spatula to dollop the meringue onto the parchment paper, filling in the traced circles. Smooth the edges with an offset spatula, making sure each round is 1 inch tall.
• Bake the meringue rounds for 2 hours. Without opening the oven door, turn off the heat and let the meringues cool for 8 hours, or overnight.
• Make the sugared cranberries: Set a wire rack over a baking sheet.
• Add ¼ cup sugar and the water to a small saucepan and set over medium-high heat. Whisk until the sugar has completely dissolved and the mixture is simmering, about 3 minutes. Add the cranberries and stir until well coated. Transfer the cranberries to the wire rack and let dry for 1 hour.
• Transfer the cranberries to a medium bowl. Sprinkle the remaining ¼ cup sugar over the berries and stir to coat all over. Return the cranberries to the wire rack and let dry for 1 hour.
• Make the pistachio cream: In a medium bowl, whip the mascarpone with an electric hand mixer on medium-high speed until lightly and fluffy, about 1 minute.
• In a large bowl, use the hand mixer to whip the heavy cream until soft peaks form, 4-5 minutes. Add ½ cup powdered sugar to the whipped cream and continue beating until medium peaks form, 2-3 minutes. Add the pistachio paste and food coloring and beat until evenly combined. Fold the whipped mascarpone into the whipped pistachio cream with a rubber spatula until evenly incorporated. Cover and refrigerate until ready to assemble.
• Place the largest meringue round on a flat serving platter and top with about 2 cups of the pistachio cream, spreading nearly to the edges of the meringue. Continue stacking, working from the largest meringue layers to the smallest and alternating with the cream. Finish with the smallest meringue round.
• Stick the sugared cranberries and rosemary sprigs to the pistachio cream layers around the pavlova. Add the remaining 2 tablespoons powdered sugar to a fine-mesh sieve and dust over the top.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 275°F Place rack in center of oven.
• Using whisk the egg whites with the cream of tartar and salt until frothy on medium speed. Mix the cornstarch and sugar. Pour in half the sugar mixture while continuing to whisk the eggs whites, about 3 minutes.
• With the mixer on high, gradually pour the remaining sugar mixture and mix until the whites are stiff, thick and shiny, 4 to 5 minutes. Pour in the lime juice and vanilla extract; mix in until completely incorporated.
• Remove bowl from mixer and stir in lime zest with rubber spatula.
• On a parchment covered sheet pan, spoon meringue into large mound. With the back of a large spoon, make an indentation in the middle of the mound to hold the fruit and cream when the meringue is baked.
• Bake for 50-60 minutes or until the meringue is crisp on the outside and chewy and marshmallow-like on the inside. The meringue should be white, not tan.
• Gently lift from pan and let cool on a wire rack.
• While pavlova is baking mix cool whip with pudding mix and prepare compote with the remainder of the ingredients.
• Once cool, cover with cream and then compote. Store in refrigerator.