Cranberry Pavlova Recipe with Vanilla Cream Perfect for Holidays

Posted on October 23, 2025

Introduction

The crisp shell, soft marshmallow-like center, sweet vanilla cream, and tart bursts of cranberry—this Cranberry Pavlova Recipe with Vanilla Cream is everything you want in a holiday dessert! I first made this stunning pavlova for a family Christmas dinner, and let me tell you, it stole the show. There’s something so magical about the way the bright cranberry sauce glistens against the fluffy white meringue. It’s festive, elegant, and surprisingly easy to make.

Pavlova might seem intimidating at first glance, but when you break it down, it’s nothing more than whipped egg whites, sugar, and a few pantry staples. The magic happens in the oven, where it transforms into a delicate dessert that’s both crispy and soft. And adding a tangy cranberry topping gives it a unique holiday twist you won’t find in your everyday dessert lineup.

This recipe is perfect for impressing your guests without spending hours in the kitchen. Whether you’re hosting a holiday brunch or looking for a show-stopping dessert for Christmas dinner, this Cranberry Pavlova with Vanilla Cream is sure to wow everyone at the table. Trust me, once you taste it, you’ll understand why it’s become a holiday tradition in my home!

Why You’ll Love This Recipe

Perfect for the Holidays: With its vibrant red cranberries and snowy white meringue, this dessert screams holiday cheer.
Simple Ingredients: You probably have most of these in your kitchen already.
Light Yet Indulgent: The airy meringue and creamy topping make this a satisfying but not overly heavy dessert.
Customizable: You can tweak the toppings or flavors to suit your taste or dietary preferences.
Visually Stunning: It’s one of those desserts that looks like you spent hours crafting it, but it’s surprisingly easy.
Flavor Explosion: The vanilla cream tones down the tartness of the cranberries, while the pavlova adds a gentle sweetness and crunch.

What sets this recipe apart is the balance of textures and flavors. The cranberry topping isn’t overly sweet, the vanilla cream is silky smooth, and the pavlova itself has that irresistible combination of crispy edges and soft, cloud-like insides. It’s a match made in dessert heaven.

What Ingredients You Will Need

This recipe uses basic ingredients that come together to create something truly special. Here’s what you’ll need:

For the Pavlova:
- 4 large egg whites (at room temperature)
- 1 cup (200g) granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cranberry Sauce:
- 2 cups fresh cranberries
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) orange juice
- Zest of 1 orange
For the Vanilla Cream:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract

If you don’t have fresh cranberries, frozen ones work well too. And for the cream, you can use a dairy-free alternative like coconut cream. Just make sure to chill it properly before whipping!

Equipment Needed

Electric Mixer: A stand mixer or hand mixer works best for whipping egg whites.
Baking Sheet: Lined with parchment paper to prevent sticking.
Spatula: For shaping the pavlova.
Small Saucepan: To prepare the cranberry sauce.
Mixing Bowls: For whipping the cream and preparing the meringue.
Wire Rack: For cooling the pavlova.

If you don’t have a stand mixer, a hand mixer works perfectly fine—it just might take a bit longer to achieve stiff peaks. And don’t worry if you don’t have fancy tools; even a spoon and a little patience can help you shape the pavlova beautifully.

Preparation Method

Preheat the oven: Set it to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle about 8 inches (20cm) in diameter as a guide.
Make the meringue: In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating continuously until stiff peaks develop and the mixture is glossy.
Add the stabilizers: Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula. Be careful not to deflate the mixture.
Shape the pavlova: Spoon the meringue onto the parchment paper and spread it into the circle you drew. Create a slight indentation in the center to hold the toppings.
Bake: Place the baking sheet in the oven and bake for 90 minutes. Avoid opening the oven door. Once baked, turn off the oven and let the pavlova cool completely inside the oven with the door slightly ajar.
Prepare the cranberry sauce: In a small saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until the cranberries burst and the sauce thickens, about 10 minutes. Allow to cool.
Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble: Once the pavlova is cool, dollop the whipped cream into the center and top with the cranberry sauce. Serve immediately.

Pro tip: If your meringue cracks, don’t stress—it adds a rustic charm! Just fill in the cracks with extra whipped cream, and it’ll still look gorgeous.

Cooking Tips & Techniques

Room Temperature Eggs: They whip up better and create more volume.
Gradual Sugar Addition: Don’t dump in the sugar all at once. Adding it slowly ensures a smooth, glossy meringue.
Low and Slow Baking: Pavlova requires gentle heat to bake through without browning or cracking too much.
Cooling in the Oven: This step prevents the pavlova from collapsing as it cools.
Whipped Cream Consistency: Don’t overbeat your cream; you want it fluffy, not grainy.
Troubleshooting Cracks: If the pavlova cracks, it’s likely due to sudden temperature changes or over-whipping the egg whites. It’s still delicious, so don’t worry!

Variations & Adaptations

Berry Swap: Replace the cranberries with raspberries, blackberries, or even a mixed berry compote for a different flavor profile.
Chocolate Drizzle: Add a touch of decadence by drizzling melted dark chocolate over the cranberry topping.
Dietary Adaptations: Use coconut cream instead of heavy cream for a dairy-free version, or opt for a sugar substitute to make it lower in sugar.
Seasonal Twist: In summer, swap the cranberry sauce for fresh peach or apricot compote.
Personal Touch: I’ve tried adding a hint of almond extract to the meringue for a nutty flavor—it’s divine!

Serving & Storage Suggestions

Serve your pavlova chilled or at room temperature. It pairs beautifully with a cup of coffee or a glass of champagne for a festive touch. For an extra wow factor, garnish with fresh mint leaves or a light dusting of powdered sugar.

Store any leftovers in the refrigerator for up to 2 days. Keep the pavlova and toppings separate to avoid sogginess. If the meringue softens, pop it in a low oven for a few minutes to revive its crisp texture. For freezing, the meringue can be stored solo in an airtight container for up to a month.

Nutritional Information & Benefits

This Cranberry Pavlova with Vanilla Cream is surprisingly light for a dessert. A slice provides approximately 200-250 calories, depending on portion size. The cranberries are rich in antioxidants and vitamin C, making this dessert a slightly healthier indulgence. Plus, the light whipped cream and meringue keep it lower in fat compared to heavier cakes or pies.

If you’re watching your sugar intake, you can use a sugar substitute in the cranberry sauce to reduce overall sweetness. However, keep in mind that the meringue needs real sugar to maintain its structure.

Conclusion

This Cranberry Pavlova Recipe with Vanilla Cream is the perfect addition to your holiday dessert table. It’s festive, delicious, and easy to make—even for beginners. Plus, it’s a dessert that invites creativity. Customize the toppings, add your own twist, and make it uniquely yours!

Let me know how yours turns out in the comments below! And if you make any adaptations, I’d love to hear about them—sharing recipes is such a fun way to connect. Happy baking!

FAQs

Can I make pavlova ahead of time?

Yes! You can bake the pavlova shell a day in advance. Store it in an airtight container at room temperature, and add the cream and toppings just before serving.

Why did my pavlova collapse?

This could happen if the egg whites were under-whipped or over-whipped. Also, avoid opening the oven door while it’s baking to prevent sudden temperature changes.

Can I use frozen cranberries?

Absolutely. If using frozen cranberries, there’s no need to thaw them—just cook them directly in the saucepan with sugar and orange juice.

Is pavlova gluten-free?

Yes, the meringue is naturally gluten-free, making this a great dessert option for those avoiding gluten.

How can I make this recipe dairy-free?

Replace the heavy cream with chilled coconut cream and use a dairy-free sugar alternative if needed. The rest of the recipe is already dairy-free!