Mini Pavlovas with Cranberry-Rosemary Curd

Mini Pavlovas with Cranberry Curd and Whipped Cream

Mini Pavlovas with Cranberry-Rosemary Curd

Combining a rosemary scented cranberry curd with whipped cream into airy pavlovas is a beautiful and easy dessert for the holidays with a stunning presentation.

Course Desserts

Cuisine Italian

Keyword christmas, cranberry, curd, dessert, meringue

Prep Time 15

Cook Time 1

Additional Time 1

Total Time 2 15

Servings Mini Pavlovas

Calories 176kcal

Author Creative Culinary

Ingredients

Pavlova Ingredients

6 eggs whites at room temperature
1 & 3/4 cups superfine granulated sugar or pulse regular granulated sugar in food processor
1 tbsp Cream of Tartar or 2 tsp cornstarch
½ teaspoon lemon juice
1 teaspoon vanilla extract
Whipped cream homemade or ready made

For Garnish

Regular or Sugared cranberries and fresh rosemary

For the Cranberry-Rosemary Coulis

1 cup frozen or fresh cranberries
1 cup sugar
1 sprig fresh rosemary
½ cup water
5 egg yolks separated
4 tbsp butter

Instructions

To Make the Pavlovas

Carefully separate the yolks from the egg whites. Place egg whites in a small dish and allow to sit until they reach room temperature. Set yokes aside in a separate dish for the cranberry curd.
Preheat the oven to 200 degrees F. Line two baking sheet pans with parchment paper and set aside.
In a stand mixer or with an electric hand mixer; whip the egg whites on HIGH for 1 minute, or until a soft peak forms. With the mixer still on, gradually add the superfine sugar a little bit at a time until it has fully dissolved. Continue beating at HIGH speed for 5-8 additional minutes or until a stiff peak forms.
Once a stiff peak forms, gently stir in the lemon juice, vanilla extract and cream of tartar (or cornstarch if using). Transfer the meringue into a piping bag with a large serrated tip. If you don’thave a piping bag, you can use a large Ziploc bag with a corner cut off, or a large spoon.
Place a sheet of parchment paper on a baking sheet. Pipe or spoon the meringue into 3-inch round mounds, leaving them indented in the middle for the cranberry filling.
Bake for 1 hour in the preheated oven. After one hour, turn the oven off and keep the door closed until fully cooled (about 1 hour).
Do not assemble until 30 minutes before you want to serve. When ready, spoon a generous scoop of cranberry curd in the middle of each pavlova. Top with whipped cream and garnish with sugared cranberries and fresh rosemary sprigs.
Prepare the cranberry curd while you wait.

To Make the Cranberry Rosemary Curd

In a small saucepan, combine together the cranberries, water and rosemary sprig. Simmer on low for 5 minutes; drain raspberries and discard the rosemary.
Place the softened cranberries in a blender and blend until smooth. Return to the saucepan. Slowly mix in the egg yolks, one at a time, and sugar, and continue stirring on low heat until all the sugar has dissolved. Add the butter and cook until it starts to thicken.
Pour the curd into a bowl and let it cool down to room temperature. Cover and refrigerate until it has cooled and thickened.
Plate the meringues and fill them with the cranberry curd. Pipe whipped cream on top and garnish with sugated cranberries and a rosemary sprig.

Notes

Care needs to be taken when beating egg whites. Make sure your bowl and beaters are clean and have no residual oil on them. Break your eggs and separate, breaking each egg into a separate bowl before combining the white with others. One small drop of egg yolk in the whites will prohibit them from whipping up.

Nutrition