Cranberry pavlova with sorbet
- November 2021
- Serves 12-14
- Hands-on time 1 hour, plus overnight chilling and freezing
Can’t face Christmas pud after the big dinner? Our cranberry pavlova is the perfect counterpoint of sweet and sharp to balance the rich flavours of Christmas.
Our Christmas pavlova, loaded with caramelised clementines and pomegranate, is another great festive dessert option.
- 23.1g (14.3g saturated)
- 42.2g (45.7g sugars)
- 250g pasteurised egg whites – we used Two Chicks Liquid Egg White (equivalent to about 8 egg whites; see Know-how)
- 440g caster sugar
- 1½ tsp cornflour
- 1 tsp white wine vinegar
- 2 oranges, skin sliced off and flesh sliced into rounds (reserve any juice for the sorbet)
For the cranberry & rosé sorbet
- 250g cranberries (fresh or frozen)
- 150g caster sugar
- Juice 1 large orange
- 125ml rosé wine
- 37.5g pasteurised egg whites or 1 egg white, whisked until frothy
- 600ml double cream, whipped with a splash of vanilla extract
- 6 tbsp cranberry sauce (fresh or homemade – see tips)
- Make the cranberry sorbet: put the cranberries, sugar, orange juice and 250ml water in a pan over a medium heat. Bring to the boil, then simmer for 3-4 minutes until the berries begin to release their juice. Set aside to cool, then whizz with a stick blender or transfer to a blender and purée. Push the mixture through a wire mesh sieve into a freezerproof, lidded container. Stir in the rosé, then freeze for 3-4 hours.
- Remove the sorbet from the freezer and whizz with a stick blender (or electric hand mixer) to break up the ice crystals. Freeze again until semi-solid, then whizz and freeze once more. Once the sorbet has set solid, take out of the freezer and let it soften enough to break it up with a spoon. Whizz again, this time incorporating the frothy egg white – it will become much smoother in texture and look almost creamy. Put back in the freezer until set firm or you’re ready to serve (see Make Ahead).
- Heat the oven to 180°C fan/ gas 6. Grease 2 baking trays, then draw an 18cm diameter circle on 2 sheets of baking paper, flip so the outline is on the underside and use to line the baking trays.
- For the pavlova, whisk the egg whites with an electric mixer on a low speed until frothy, then increase the speed and whip to soft peaks. Add the sugar, 1 tbsp at a time, whisking after each addition. Whisk in the cornflour and vinegar. Put the bowl over a pan of barely simmering water, making sure it doesn’t touch the water, then whisk 8-10 minutes more until thick and glossy.
- Divide the meringue evenly between the 2 prepared trays using the drawn circles as a guide. Using a palette knife, smooth the sides and the top of the meringues.
- Turn the oven to 110ºC fan/gas ¾, then bake the meringues for 1½ hours, swapping the trays halfway through the cooking time to ensure even baking. Turn off the oven and let the meringues cool in the oven for at least 4 hours or overnight until cooled completely.
- To assemble, put one meringue on a serving platter. Top with half the whipped cream, then the second meringue. Add more cream, then arrange the orange slices and scoops of sorbet on top. Stir a splash of water into the cranberry sauce and drizzle it over to serve.
If you’d like to make it from scratch, try our easy cranberry sauce recipe.
Easy swaps: The sorbet contains raw egg. If you’re making the sorbet and don’t want to include egg white, leave it out. The texture might be more icy and less scoop-able, but it will still taste good.
Perfect your pavlovas with our how-to video…
The sorbet will keep in the freezer for up to 3 weeks. Make the pavlova up to 24 hours ahead and store somewhere cool and dry.
We used pasteurised egg whites to avoid leftover egg yolks, but they don’t hold stiff peaks in the same way as fresh egg white. Whisking over heat helps the egg white and cornflour thicken and the sugar fully dissolve – the result is a crisp exterior and a soft, marshmallowy interior.
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