Wintery Pavlova with Port Cranberries #CakeSliceBakers

Gorgeous fluffy meringue covered with fresh whipped cream and topped with a savory cranberry compote.  It is not only beautiful but delicious too.

It's time for the Cake Slice Bakers......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for November 2024 were ~

Spiced Eggnog Cake with Rum Buttercream

• All That's Left Are The Crumbs
• My Recipe Reviews

Wintery Pavlova with Port Cranberries

• A Day in the Life on the Farm
• Karen's Kitchen Stories
• A Little Bit of All Right

Chocolate Peppermint Bûche de Noël

• No one from the group choose to bake this cake

My meringue browned a little, which was not part of the plan but was still delicious.  This is a very sweet dessert.  I did not add any sweetener to the whipped cream and used only half of the cranberry compote.  It was a very luxurious dessert.

Desserts, Cakes, Meringue, Pavlova, Cranberries

Desserts

Australian

Yield: 8 servings

Author: Wendy Klik

Wintery Pavlova with Cranberry Compote

Gorgeous fluffy meringue covered with fresh whipped cream and topped with a savory cranberry compote. It is not only beautiful but delicious too.

Prep time: 20 MinCook time: 2 HourInactive time: 5 HourTotal time: 7 H & 20 M

Ingredients

Pavlova

• 5 large egg whites
• 1 c. sugar
• 1 t. cream of tartar
• pinch of salt
• 1/4 c. powdered sugar
• 1 t. vanilla
• 1 1/2 c. heavy cream

Compote

• 1/2 c. water
• 1/3 c. packed brown sugar
• 1/3 c. port wine
• 6 oz. fresh cranberries
• 1/2 c. dried cranberries
• 1 sprig rosemary
• 1 T. red wine vinegar
• 1 t.Chinese 5 spice powder

Instructions

Pavlova

1. Place the egg whites and sugar into the bowl of a stand mixer and place it on top of a pot of simmering water, making sure the bowl is above the water line.
2. Whisk and cook for about 5 minutes, until thick, frothy, and the sugar is completely dissolved. A temperature of 160* should reached.
3. Transfer the bowl to the stand mixer that is fitted with the whisk attachment. Sprinkle with the cream of tartar, salt, and vanilla. Mix on medium speed for about 10 minutes, until glossy and stiff peaks are formed.
4. Place onto a baking sheet covered with parchment or a silicone mat. Spread to about 9" and make a bowl in the center of the meringue using a spoon or curved spatula.
5. Place in an oven that has been preheated to 350*. Immediately reduce heat to 200* and bake for 2 hours. Turn the oven off and leave the meringue to cool in the oven for several hours.
6. Place the small bowl of the stand mixer and whisk into the freezer.
7. When ready to serve, remove the meringue from the oven to a serving platter. Remove the small bowl and whisk, placing it onto the mixer. Add the heavy cream to the bowl and mix until soft, fluffy, and soft peaks are formed. Fill the bowl of the Pavlova with the cream. Top with the Cranberry Compote.

Cranberry Compote

1. Place the water, brown sugar, and wine into a saucepan over medium heat. Cook and stir until sugar is dissolved.
2. Add the fresh cranberries, dried cranberries, rosemary sprig, vinegar, and Chinese 5 spice powder. Stir to combine and simmer for about 15 minutes until liquid is reduced.
3. Remove from heat and set aside to cool until ready to place on top of the Pavlova.

Notes

Adapted from a recipe found in The Cake Book

Nutrition Facts

Calories

361

Fat (grams)

16 g

Sat. Fat (grams)

10 g

Carbs (grams)

50 g

Fiber (grams)

1 g

Net carbs

48 g

Sugar (grams)

46 g

Protein (grams)

4 g

Sodium (milligrams)

57 mg

Cholesterol (grams)

50 mg

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