Today is out last chance to spur on any last minute Thanksgiving recipe inspiration. I have a perfect last minute Thanksgiving dessert recipe for you from a local baker and caterer. And if you still need ideas for decorating your table I have those too (here’s a recent post for inexpensive Thanksgiving Table Decorations). But first lets get straight to business… an easy and elegant Thanksgiving Dessert, Cranberry Pavlova.Hillary at Rue De Lis Desserts created some of the most beautiful Thanksgiving Desserts for a recent SLCmixer. She also fashioned an gorgeous Thanksgiving Dessert Table which you can view on theSLCfoodie.com along with her full menu. We had all of the best tastes of fall from Pumpkin Creme Brulee to Cranberry Pavlova.
Hillary is graciously sharing her recipe for Cranberry Pavlova with us today.
- 4 large egg whites
- 1 teaspoon cornstarch
- pinch of salt
- 1 tablespoon red wine vinegar
- 1/2 cup superfine sugar
- 1/2 cup confectioners' sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 3 1/3 cups (12 ounces) fresh cranberries
- 1 1/4 cup sugar
- 1/4 cup water
- 1 vanilla bean, split lengthwise
- 1 1/2 cups heavy cream
- 6 tablespoons sugar
- Preheat oven to 200 degrees. Line a baking sheet with parchment or a silt pat.
- Beat egg whites, cornstarch, and vinegar with a mixer on medium speed until foamy. Gradually add the superfine sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes. Reduce speed to medium and gradually add confectioners sugar. Raise speed back to medium high, and beat until very soft, glossy peaks form, about 7 minutes. Beat in vanilla.
- Using a rubber spatula or a large spoon, place meringue into a pastry bag fitted with a 1/2" tip. Pipe tall rounds of the desired size onto the prepared baking sheet. Bake until outside is firm and bottom lifts easily off the parchment, about 1 to 1.5 hours. (The inside should still be marshmallow soft). Leave in a warm place to cool to prevent cracking. When cool, carefully remove from parchment. (Pavlova can be stored in an airtight container for up to 2 days).
- Combine cranberries, granulated sugar, and water in saucepan. Using the tip of a pairing knife, scrape vanilla seeds into pan, and toss in the pod. Bring to a gentle simmer, and cook until cranberries are soft but have not burst, about 5 minutes. Let cool. Remove vanilla bean pod. Topping can be covered and refrigerated for up to 2 days.
- Before serving, whisk cream and 6 tablespoons of sugar until soft peaks form. Spoon into center of meringues. Top with cranberry sauce.