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Cranberry-Orange Pavlova with White Vinegar

This festive cranberry pavlova features a crisp, delicate meringue shell with a soft, marshmallow-like center. A small splash of white vinegar helps create its signature texture, while whipped cream, tart cranberry compote, and bright orange zest make it a beautiful, lighter holiday dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine Australian/New Zealand
Servings 8 people

Equipment

  • 1 Mixing Bowl
  • 1 Wire whisk
  • 1 Baking sheet
  • 1 Sauce pan
  • 1 Measuring cup
  • 1 Measuring spoons
  • Parchment paper

Ingredients
  

For the Pavlova

  • 4 large egg whites, at room temperature
  • 1 cup super fine or granulated sugar
  • 1 tsp cornstarch
  • 1 tsp distilled white vinegar
  • 1 tsp vanilla extract
  • Pinch of sale

For the Cranberry Topping

  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/3 cup orange juice
  • 1 tsp finely grated orange zest
  • 2 tbsp water

For Serving

  • 1 1/2 cups heavy whipping cream
  • 2 tbsp confectioners’ sugar
  • orange zest or clementine segments, optional
  • chopped pistachios, optional

Instructions
 

  • Heat the oven to 250°F. Line a baking sheet with parchment paper and draw an 8-inch circle on the parchment; turn it ink-side down.
  • Beat the egg whites and salt until soft peaks form. Slowly add the sugar, a spoonful at a time, beating until the meringue is thick, glossy, and holds stiff peaks
  • Sprinkle in the cornstarch, then add the vinegar and vanilla. Fold gently just until combined.
  • Spoon the meringue onto the parchment, using the drawn circle as a guide. Shape it into a round with a slight well in the center
  • Bake for 75 minutes. Turn off the oven, crack the door open, and let the pavlova cool in the oven for at least 1 hour
  • Meanwhile,combine cranberries, sugar, orange juice, orange zest, and water in a saucepan.Simmer for 10 to 12 minutes, until the berries soften and the mixture thickens slightly. Cool completely
  • Whip the cream with confectioners’ sugar until soft peaks form. Just before serving,pile the cream into the pavlova’s center and spoon the cranberry topping over it. Finish with orange zest, clementine segments, or pistachios if desired