Holiday Pavlovas with Sugared Cranberries
Pavlovas… so many ways to do it, tons of ideas how to decorate them and usually, they are topped with fruits and whipped cream .
This recipe for Pavlovas is more difficult from the ones you have tried before, but oh it is so worth it. I spent so much time before I was satisfied with results.
Few years ago, we had a party at our church and there were so many goodies. I LOVE to try new desserts, but what I love even more is to try make it on my own after all. After I tried similar pavlovas , I was obsessed with them. I told my friend that day, that I will make something like this at home. If you will follow the instructions, you will be happy with the results, I promise.
So many people struggle with meringues prep and I was one of them. Sometimes, they were sticky and seriously, I do not know why. Before posting this recipe, I have tried to make them several times so that people who will make this recipe would be satisfied with the results. I really hope that each person, who will try to make them, will be happy.
Ingredients:
For the meringues:
6 egg whites, cold
2 cups caster sugar
large piping bag with star nozzle ( I use a Wilton )
For the Pastry Cream:
6 egg yolks
1 cup milk (250ml)
6 Tbsp sugar
1 tsp vanilla extract
3 sticks butter
Suggared cranberries
How to make meringues:
- Pre-heat the oven to 300 degrees.
- Put the egg whites into a mixing bowl and mix for about 30 seconds on high speed.
- Reduce speed and slowly add sugar. After sugar is added, turn on high speed and mix for 10 minutes. You will now have a glossy meringue.
- Line your baking tray with foil. Start by piping a dot in the center of your meringue nest, then in one continuous motion go around the dot twice to make a bigger circle.
- Repeat until you have piped all the meringues( you will get around 25-30 meringues)
- Place the meringues into the oven and bake for 5 minutes. Reduce the heat to 200 degrees and bake for 3 hours. Turn off the oven and let them cool down for few hours (I usually do meringues at the evening and they are staying in the oven overnight). DO NOT open the oven thru all the process. You may check on them after 2.5 hours make sure they need those extra 30 min. My meringues are perfect after 3 hours. (I have an electric oven but if you have a gas oven they might be ready after 2.5 hours) How to make a Pastry Cream: 1. Add 6 egg yolks+150 ml milk into a medium sauce pot. Mix well with hand mixer. 2. In a small sauce pot bring to a boil 6 tbsp sugar+100ml milk+vanilla extract. 3. Slowly, start pouring little bit of the boiling milk into egg yolk mixture, mixing thoroughly after each addition. 4. NOW IS THE MOST IMPORTANT PART FOR THIS CREAM. Set over medium to low heat ( from the scale 1-10 I used 3) and cook constantly whisking with a whisk or a spatula. Dont stop whisking to prevent scorching, about 10-15 minutes. Transfer to a bowl, cover it and let it cool. (Usually, I do this creme at the evening while meringues are baking and then putting cream into refrigerator overnight) 5.Now we are going to whip a ROOM TEMPERATURE unsalted butter (I like to have my butter out from the fridge a day before preparation). Whip butter for about 30 seconds, scrape the bottom of the bowl. Reduce speed to a low and add cold cream to the butter. Turn mixer to high speed and cover your whole mixer with a kitchen towel( I do not want small chunks of the cream spattered over your kitchen) Mix on high speed for 8-10 minutes. Remember to scrape the bottom of the bowl several times throughout whipping. After first few minutes you will think that your cream is ruined but no worries, thats how it is supposed to look. After 7-9 minutes it will start look smooth and glossy. Do not over beat. 6. Pipe good amount of cream over meringues and place few sugared cranberries on the top. In winter time, I like to keep them in the garage until the dessert time (up to 7 hours). I really hope that your guests will enjoy this delicious and unique Holiday Pavlovas dessert. Make sure you grabbed one for yourself before serving, because later you might not find them on the plate anymore:)
- Place the meringues into the oven and bake for 5 minutes. Reduce the heat to 200 degrees and bake for 3 hours. Turn off the oven and let them cool down for few hours (I usually do meringues at the evening and they are staying in the oven overnight). DO NOT open the oven thru all the process. You may check on them after 2.5 hours make sure they need those extra 30 min. My meringues are perfect after 3 hours. (I have an electric oven but if you have a gas oven they might be ready after 2.5 hours) How to make a Pastry Cream:
1. Add 6 egg yolks+150 ml milk into a medium sauce pot. Mix well with hand mixer. 2. In a small sauce pot bring to a boil 6 tbsp sugar+100ml milk+vanilla extract. 
3. Slowly, start pouring little bit of the boiling milk into egg yolk mixture, mixing thoroughly after each addition. 
4. NOW IS THE MOST IMPORTANT PART FOR THIS CREAM. Set over medium to low heat ( from the scale 1-10 I used 3) and cook constantly whisking with a whisk or a spatula. Dont stop whisking to prevent scorching, about 10-15 minutes. Transfer to a bowl, cover it and let it cool. (Usually, I do this creme at the evening while meringues are baking and then putting cream into refrigerator overnight) 
5.Now we are going to whip a ROOM TEMPERATURE unsalted butter (I like to have my butter out from the fridge a day before preparation). Whip butter for about 30 seconds, scrape the bottom of the bowl. Reduce speed to a low and add cold cream to the butter. Turn mixer to high speed and cover your whole mixer with a kitchen towel( I do not want small chunks of the cream spattered over your kitchen) Mix on high speed for 8-10 minutes. Remember to scrape the bottom of the bowl several times throughout whipping. After first few minutes you will think that your cream is ruined but no worries, thats how it is supposed to look. After 7-9 minutes it will start look smooth and glossy. Do not over beat. 
6. Pipe good amount of cream over meringues and place few sugared cranberries on the top. In winter time, I like to keep them in the garage until the dessert time (up to 7 hours). 
I really hope that your guests will enjoy this delicious and unique Holiday Pavlovas dessert. Make sure you grabbed one for yourself before serving, because later you might not find them on the plate anymore:)
