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Holiday Cranberry and Pomegranate Pavlova Recipe

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4.3 from 30 reviews

This Holiday Cranberry and Pomegranate Pavlova is a festive and elegant dessert featuring a crisp and chewy pavlova base topped with a luscious marbled mascarpone cream, tangy cranberry-pomegranate sauce, and sugared cranberries. Perfect for holiday celebrations, this pavlova combines the tartness of fresh cranberries and pomegranate arils with creamy mascarpone and whipped cream for a delightful balance of flavors and textures.

  • Total Time: 12 hours (including cooling overnight)
  • Yield: 8 servings

Ingredients

Pavlova Ingredients:

  • 6 egg whites, room temperature
  • 1.5 cups granulated sugar
  • 2 tsp corn starch
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp vanilla extract

Sugared Cranberries:

  • 1/3 cup cranberries
  • 1/2 cup + 3 tbsp sugar, divided
  • 1/2 cup water

Marbled Mascarpone Cream:

  • 1/3 cup cranberries
  • 1/3 cup pomegranate arils
  • 1 tbsp sugar
  • 1/2 cup orange or apple juice
  • 1 cup whipping cream
  • 1/2 cup mascarpone cheese
  • 1 tsp vanilla extract

Garnish:

  • Rosemary sprigs
  • Fresh pomegranate arils

Instructions

  1. Prepare the oven and baking sheet: Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper or a silicone mat. Use plates as guides to draw a 10-inch circle and a 4-inch inner circle on parchment paper for the pavlova shape, placing the paper pencil side down on the tray.
  2. Make the meringue: In a stand mixer with whisk attachment, beat 6 egg whites until foamy. Gradually add 1.5 cups granulated sugar while whisking on high speed for 6 to 7 minutes until stiff and glossy peaks form.
  3. Add flavor and corn starch: Stop the mixer and add 1/2 tablespoon lemon juice and 1/2 tablespoon vanilla extract. Sift 2 teaspoons corn starch over the mixture and whisk for another minute until well combined.
  4. Shape the pavlova: Using a spatula, transfer the meringue onto the lined baking sheet. Form it into a wreath shape according to the drawn circles, with the outer ring about 10 inches in diameter and a 4-inch inner circle.
  5. Bake the pavlova: Bake at 250°F for 1 hour and 30 minutes. Then turn off the oven and, keeping the door closed, let the pavlova cool inside the oven overnight to dry completely and develop its texture.
  6. Store pavlova: The next morning, remove from the oven and cover loosely with plastic wrap. Let stand at room temperature in a dry place for up to 2 days or proceed to assemble immediately.
  7. Make sugared cranberries: In a small saucepan, boil 1/2 cup water with 1/2 cup sugar until dissolved. Let cool until just warm and pour syrup into a bowl. Add 1/3 cup cranberries, stir to coat, cover, and freeze for 30 minutes or refrigerate overnight.
  8. Sugar coat cranberries: Drain cranberries from syrup, reserving the syrup. Place 3 tablespoons sugar in a dry bowl, add drained cranberries, and shake to coat them fully. Let cranberries dry on the counter for an hour, then refrigerate until ready to use.
  9. Prepare marbled mascarpone cream base: In a saucepan, combine 1/3 cup cranberries, 1/3 cup pomegranate arils, 1 tablespoon sugar, and 1/2 cup orange or apple juice. Bring to a light boil while stirring frequently until berries pop and mixture thickens slightly.
  10. Blend and strain sauce: Use an immersion blender to puree the sauce until smooth, then strain through a fine mesh sieve into a jar, discarding seeds. Let the sauce cool completely.
  11. Whip cream and mascarpone: In a stand mixer with whisk attachment, beat 1 cup whipping cream, 1/2 cup mascarpone cheese, and 1 teaspoon vanilla extract until soft peaks form, about 2 to 3 minutes.
  12. Combine cream and sauce: Stir 1/2 cup of the whipped cream into the cooled berry sauce to lighten it, then carefully fold this mixture back into the bowl of whipped cream until marbled.
  13. Assemble and garnish pavlova: Spoon large dollops of marbled mascarpone cream onto the pavlova base. Garnish generously with sugared cranberries, fresh pomegranate arils, and rosemary sprigs. Serve immediately and enjoy!

Notes

  • It is important to let the pavlova cool completely inside the oven to achieve the perfect crisp exterior and chewy interior.
  • Sugared cranberries can be prepared a day ahead to save time on assembly day.
  • Use fresh cranberries and pomegranate arils for the best tartness and texture.
  • For a smaller pavlova, reduce the size of the drawn circles accordingly and adjust baking time slightly.
  • Ensure your mixing bowl and beaters are clean and free of any grease to achieve stiff peaks in the meringue.
  • Author: Adeline
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western/International
  • Diet: Vegetarian

Find it online: https://flavorhug.com/holiday-cranberry-and-pomegranate-pavlova-recipe/