The delicate crunch of meringue mixed with the tart burst of cranberries and the smooth, luxurious vanilla cream—this cranberry pavlova is a showstopper that’s as beautiful as it is delicious. I’ll admit, this dessert holds a special place in my heart because it’s the perfect balance of tangy and sweet, light yet indulgent. It’s the kind of dish that turns heads at holiday gatherings and makes you the culinary hero of the evening. The first time I made this, I was nervous; meringue can be tricky, but with a little patience, I nailed it. Now, it’s my go-to dessert for celebrations, and trust me, it never fails to impress!

What I love most about this cranberry pavlova is how versatile it is. You can dress it up with additional fruits, swap out the cream flavors, and it still retains its charm. Plus, it’s naturally gluten-free, making it ideal for guests with dietary restrictions. Whether you’re looking to wow your friends or treat yourself to something special, this cranberry pavlova with vanilla cream is the recipe to try.

Why You’ll Love This Recipe

• Easy to Make: Don’t let the elegant appearance fool you; with a little guidance, this recipe is surprisingly straightforward!
• Perfect for Celebrations: Whether it’s Christmas, Thanksgiving, or a dinner party, this pavlova is bound to steal the show.
• Light and Delicious: The meringue is crisp on the outside and marshmallow-soft inside, paired perfectly with tart cranberries and creamy vanilla.
• Naturally Gluten-Free: A great dessert option for gluten-sensitive guests without sacrificing flavor.
• Customizable: You can easily swap toppings to fit the season or your personal preferences.

This recipe stands out from other pavlovas because the cranberry topping adds a tangy contrast that cuts through the sweetness of the meringue, while the vanilla cream provides a smooth, luscious balance. It’s more than just a dessert; it’s a celebration of flavors. Imagine the first bite—a cloudlike crunch followed by the zing of cranberries and the creamy vanilla. It’s dessert bliss!

Ingredients You’ll Need

This cranberry pavlova recipe features simple ingredients that come together to create something truly stunning. Here’s what you’ll need:

• For the Pavlova:
• 4 large egg whites (room temperature, for stiff peaks)
• 1 cup (200g) granulated sugar (superfine works best)
• 1 teaspoon cornstarch (helps stabilize the meringue)
• 1 teaspoon white vinegar (adds structure and shine)
• 1 teaspoon pure vanilla extract (for added flavor)
• For the Cranberry Sauce:
• 1 ½ cups (150g) fresh cranberries
• ½ cup (100g) granulated sugar
• ¼ cup (60ml) water
• 1 teaspoon orange zest (optional, for extra brightness)
• For the Vanilla Cream:
• 1 cup (240ml) heavy cream (cold)
• 2 tablespoons powdered sugar (for sweetness)
• 1 teaspoon pure vanilla extract (the star of the cream)

These ingredients are pantry staples for most home bakers, but if you don’t have superfine sugar, you can pulse regular granulated sugar in a blender to make it finer. Feel free to use frozen cranberries if fresh ones aren’t in season, and swap orange zest for lemon if you prefer!

Equipment Needed

• Electric mixer (stand mixer or hand-held)
• Large mixing bowl (for the meringue)
• Baking sheet and parchment paper
• Small saucepan (for cranberry sauce)
• Spatula or spoon (to spread and layer)
• Whisk (for the cream, if not using an electric mixer)

If you don’t have an electric mixer, you can whisk the egg whites by hand, but it’ll take some serious elbow grease—worth it for the results! For budget-friendly options, even a basic hand mixer will get the job done. Just make sure your mixing bowl is clean and dry for the meringue preparation.

Preparation Method

1. Preheat and prepare: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
2. Make the meringue: In a clean mixing bowl, whisk egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat. The mixture should be glossy and form stiff peaks. Gently fold in cornstarch, vinegar, and vanilla extract.
3. Shape and bake: Spoon the meringue onto the parchment paper, using the circle as a guide. Smooth out the edges or create decorative swirls with a spatula. Reduce oven temperature to 250°F (120°C) and bake for 1 hour. Turn off the oven and let the pavlova cool inside with the door slightly open.
4. Prepare the cranberry sauce: In a small saucepan, combine cranberries, sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). Let cool completely.
5. Whip the vanilla cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to use.
6. Assemble: Carefully transfer the pavlova to your serving plate. Spread the vanilla cream evenly over the top. Spoon the cooled cranberry sauce over the cream, allowing it to drizzle naturally. Garnish with fresh cranberries or mint leaves if desired.

And voila! Your irresistible cranberry pavlova is ready to shine.

Cooking Tips & Techniques

• Keep everything clean: When making meringue, ensure your mixing bowl and whisk are completely grease-free—any oil can prevent the egg whites from whipping properly.
• Don’t rush: Add sugar gradually to the egg whites to ensure it fully dissolves. Undissolved sugar can make the meringue grainy.
• Test the peaks: To check if your meringue is ready, stop the mixer and lift the whisk. The peaks should stand tall and not droop.
• Cool gently: Let the pavlova cool slowly in the oven to prevent cracking.
• Assemble last minute: Wait until right before serving to add the toppings to keep the meringue crisp.

By following these tips, you’ll master the art of pavlova-making in no time!

Variations & Adaptations

• Berry Swap: Not a fan of cranberries? Substitute them with raspberries, strawberries, or a mix of your favorite berries.
• Chocolate Twist: Add a drizzle of melted dark chocolate over the cream for a decadent touch.
• Dairy-Free Option: Use coconut cream instead of heavy cream for a vegan-friendly dessert.
• Flavor Boost: Enhance the vanilla cream by adding a splash of almond extract or rum.

I once tried adding a layer of lemon curd under the vanilla cream, and let me tell you—it was heavenly! Feel free to experiment and make this recipe truly yours.

Serving & Storage Suggestions

This cranberry pavlova is best served immediately after assembly to keep the meringue crisp and the cream fresh. Serve it slightly chilled or at room temperature for the perfect texture. Pair it with a hot cup of tea or coffee for a delightful treat.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The meringue may soften a bit, but the flavors will still be amazing. Reheat the cranberry sauce slightly if it thickens too much.

Nutritional Information & Benefits

While pavlova is a treat, it’s naturally gluten-free, making it a crowd-pleaser for those with dietary restrictions. The cranberries bring a dose of antioxidants and vitamins, while the whipped cream offers a modest amount of calcium. Each serving is approximately 250 calories, depending on portion size.

Keep in mind the sugar content if watching your intake, but hey—it’s dessert, and worth every bite!

Conclusion

This irresistible cranberry pavlova recipe with vanilla cream is truly a labor of love, but the results are worth every step. It’s a dessert that feels special, looks stunning, and tastes divine. Whether you’re making it for a holiday gathering or a quiet family dinner, it’s guaranteed to be memorable.

Irresistible Cranberry Pavlova Recipe with Vanilla Cream

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• Author: David
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x

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Description

A stunning dessert featuring a delicate meringue base topped with tangy cranberry sauce and smooth vanilla cream. Perfect for celebrations and naturally gluten-free.

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Ingredients

Scale 1x2x3x

• 4 large egg whites (room temperature)
• 1 cup granulated sugar (200g, superfine works best)
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 ½ cups fresh cranberries (150g)
• ½ cup granulated sugar (100g)
• ¼ cup water (60ml)
• 1 teaspoon orange zest (optional)
• 1 cup heavy cream (240ml, cold)
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

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Instructions

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
2. In a clean mixing bowl, whisk egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat. The mixture should be glossy and form stiff peaks. Gently fold in cornstarch, vinegar, and vanilla extract.
3. Spoon the meringue onto the parchment paper, using the circle as a guide. Smooth out the edges or create decorative swirls with a spatula. Reduce oven temperature to 250°F (120°C) and bake for 1 hour. Turn off the oven and let the pavlova cool inside with the door slightly open.
4. In a small saucepan, combine cranberries, sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 10 minutes). Let cool completely.
5. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to use.
6. Carefully transfer the pavlova to your serving plate. Spread the vanilla cream evenly over the top. Spoon the cooled cranberry sauce over the cream, allowing it to drizzle naturally. Garnish with fresh cranberries or mint leaves if desired.

Notes

[‘Ensure your mixing bowl and whisk are completely grease-free to whip the egg whites properly.’, ‘Add sugar gradually to the egg whites to avoid grainy meringue.’, ‘Let the pavlova cool slowly in the oven to prevent cracking.’, ‘Assemble the pavlova just before serving to keep the meringue crisp.’]

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Cuisine: International

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 30
• Sodium: 50
• Fat: 10
• Saturated Fat: 6
• Carbohydrates: 35
• Fiber: 2
• Protein: 3

Keywords: cranberry pavlova, vanilla cream, gluten-free dessert, holiday dessert, meringue recipe