These Mini Pavlova with Fresh Cranberry Curd are a refreshingly fruit forward dessert, scaled to be single servings!
Servings 4Servings
Ingredients
Fresh Cranberry Curd*
1 ¼CupsFresh/frozen cranberries
1/4CupWater
1/4CupWhite sugar
2TbspButterunsalted
1Egg
Pavlova
3Egg whites
3/4CupWhite sugar
1tspCornstarch
Pinch of salt
1tspWhite vinegar
1tspVanilla extract
Instructions
Fresh Cranberry Curd
Add cranberries and water to a small saucepan. Heat over medium heat until they begin to pop; about 5 minutes. Once they begin to pop, lightly mash berries to pop them open, while stirring.
Once berries are roughly mashed, or popped, pour through sieve, keeping all of the liquid, discarding the pulp. This will yield about 1/3 cup of cranberry juice.
Meanwhile, in a double boiler on medium heat, add cranberry juice, sugar, and butter. Let heat until the butter is melted, stirring occasionally. Let simmer for about 5 minutes until the sugar granules have dissolved. Add the egg, and whisk frequently, until the curd begins to thicken. This should take about 5 minutes. Pour into glass jar and cool before eating.
Pavlova
Preheat oven to 250° F and line a baking sheet with parchment paper. Using a mixer, beat the egg whites until they form soft peaks. Then add sugar slowly while continuing to mix. Once all added, mix for about 5 minutes, or until stiff peaks form. Add cornstarch and salt and beat in well.
With a spatula, fold in the vinegar and vanilla until incorporated. Then, spoon the mixture into 4 circles on the parchment. Each one will use about 2/3 cup of the batter, and will be 3-4 inches wide. The most important thing is that they are all about equal sizes. Smooth out the tops.
Bake at 250° F for 1 hour to 1 hour 10 minutes. Then without opening the oven, turn oven off and let sit int oven for an additional 30 minutes. Remove from oven, top with cranberry curd, and serve.
Notes
*This cranberry curd recipe yields 2/3 cup of curd, which is the perfect amount for 4 mini pavlovas. If you are making this curd for something else, the recipe can easily be doubled.