Estimated reading time: 4 minutes
Things sometimes go wrong here too... When baking the first version, I was too impatient and took the Pavlova out of the oven too early. And although the inside of a Pavlova may be a bit “chewy”, in this case it was really too wet. But don't worry, I went to work again and conjured up a beautiful specimen from the oven. This Pavlova cake with cranberry sauce is a real showstopper on your Christmas table. Of course, it can be completely customized with your favorite fruit and sauce. In this blog I will give you some tips for baking the perfect Pavlova.
Pavlova cake with cranberry sauce
What went wrong the first time? I baked it at too high a temperature and, above all, too short. This caused the top to collapse completely and the inside was still too squishy. So you really need some time for this cake. By baking it the second time at a much lower temperature and for much longer, it turned out well. You should also work with a fat-free mixer and bowl. Otherwise your proteins will not become nice and stiff and you don't want that! As you can see in the photo below, these egg whites were nicely beaten into firm peaks. (otherwise hold the bowl upside down to see if they stay in place).
As I wrote above, I made it with Cranberrysauce. Not everyone loves cranberries, so you could also make it with a raspberry coulis or with chocolate sauce. That just depends on what you like best. Sprinkle nice Christmas sprinkles on top and then your cake is ready to be served as a crowning piece during Christmas dinner.
Here you will find the complete recipe with all the ingredients you need. I hope you enjoy preparing the dish below. Delicious Happen!
Pavlova cake with cranberry sauce
How many stars do you give this recipe?
print Email recipe Pin Rate recipeYou need:
Ingredients:
- 5 proteins
- 275 gram white caster sugar
- 2 el cornstarch - sieved
- 1 tl lemon juice
- ½ tl edible glitter - (gold powder)
- ¼ tl salt
For the topping:
- 250 ml whipped cream
- 250 gram mascarpone
- 8 gram knock fix
- 10 blackberries
- 10 raspberries
- 2 twigs fresh mint
- 1 el sprinkles - (cake decorating)
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We make the Pavlova first. Preheat your oven to 100 degrees.
- Degrease your stand mixer and bowl with lemon juice.
- Separate the eggs, make sure there is not a drop of egg yolk!
- Place the egg whites with the salt in your stand mixer and start on a low speed and beat until you start to get firm egg whites. Slowly add the caster sugar and slowly increase the speed. Beat until you get nice peaks in your egg whites.
- Add the lemon juice, the sieved cornstarch and the gold powder and carefully fold this into the egg white with a spatula.
- Place baking paper on a baking tray and spoon the egg white into a circle with a diameter of about 25 cm. You can use the spatula to pull the edge up nicely.
- Place in the oven for 2,5 hours and let it cook. Then let the Pavlova cool in the oven! Leave the door slightly open.
- In the meantime, make the cranberry sauce, the link to that recipe is below in the notes.
- Clean your stand mixer and beat the mascarpone and whipped cream with the whipping fix until you get a nice lumpy whipped cream.
- When the cooled Pavlova is ready, spread it on top with a nice layer of whipped cream and then spoon over the cranberry sauce. Decorate it with the fruit, sprinkler and mint. Then serve immediately.
- Delicious bites!
This is a beautiful Christmas dessert, but it does take a little longer to prepare because it obviously has to be in the oven for a while. Here I have some more ideas for you:
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Pavlova cake with cranberry sauce