Cranberry Pavlova recipe

1. Preheat the oven to gas 1, 140°C, fan 120°C. Cut a piece of nonstick baking paper to fit a baking tray and draw a 22cm circle in the centre. Flip the paper over so you can just see the line through it, then use to line the tray. Put the egg whites in a large non-plastic bowl and whisk with an electric whisk until stiff peaks just form. At full speed, whisk in 350g sugar, a large serving spoon at a time, bringing the mix to stiff glossy peaks between each addition. Whisk for an extra 5 mins until all the sugar has dissolved (to check, take a pinch of the mixture and rub together. If you feel any granules, whisk for 2-3 mins and check again). Mix the vinegar and cornflour to a paste and whisk in with 1 tsp cinnamon until just combined.
2. Spread the meringue into the circle with a spoon. Use the back of a teaspoon to shape a dip in the middle, and to drag the sides up and smooth them. Bake on a lower-middle shelf in the oven for 3-3½ hrs until the meringue peels away easily from the paper when tested (but don’t remove it). Remove from the oven and set aside on the paper on the tray for about 1½ hrs until cool.
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3. To make the compote, put the cranberries in a small saucepan with ½ tbsp water, half the orange zest, and the remaining cinnamon and sugar. Cook for 2-3 mins over a medium-low heat until the sugar has dissolved. Increase the heat to medium-high and simmer for 10 mins, stirring occasionally, until the juices have thickened. Set aside to cool completely.
4. Put the cream and yogurt in a mixing bowl and whisk to soft peaks. Peel the paper from the Pavlova and carefully transfer to a serving plate. Dollop the cream mix on top and spoon over the compote. Top with the remaining orange zest to serve.

Freezing and defrosting guidelines

Freeze compote only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Tip: The undecorated Pavlova will keep in an airtight container for up to 24 hrs. Make the compote up to 2 days in advance and keep in the fridge.

See more Christmas desserts