Some women want diamonds for Christmas. All I want is local produce. We’ve really been missing the fresh produce from California. I heard a rumor at work that the FFA kids in Kansas sell big cartons of local citrus and avocados around the holidays. I dreamed about it. I lusted after it. Citrus and avocados in Kansas---could it really be true? And then! I came home from work on Thursday to find that Mr. Dessert For Two bought a carton from his coworker’s son. I didn’t even tell him I had heard about this glorious thing! He just knew that avocados the size of a linebacker’s fist and dozens upon dozens of sweet oranges, ruby red grapefruits and fresh lemons right off the tree were my dream for the holidays.
I’ve been gobbling up citrus like a monkey lately, but I paused for a day to dream up citrus desserts for you. In a world of holiday cookies and sweet fudge, I thought you might need an impressive (yet effortless) festive holiday dessert. What’s not to love about pavlova? The crisp shell remains slightly chewy and marshmallow-y on the inside, and the thick layer of fresh whipped cream and fruit on top is divine. The effortless part is that this contains only 5 ingredients. Egg whites, sugar, cream, fresh cranberries and an orange.
Cranberry Orange Pavlova
These festive pavlovas are super delicious!
- 2 large egg whites
- 8 tablespoons sugar, divided use
- 1 cup fresh cranberries
- 1 orange, zested and juiced
- ¼ cup cold heavy cream
- To make the perfect meringue, you must have a scrupulously clean bowl. I wipe out a clean bowl with a small amount of vinegar on a paper towel to make sure it's very clean. Ensure your beaters are clean as well. Also, when separating the egg, it is very important that no trace of yolk is in the white. If the yolk breaks, the white is no longer good to use. Sorry, but these are the rules.
- Once you have 2 perfect egg whites in a bowl, line a small baking sheet with parchment paper and preheat the oven to 200.
- Beat the egg whites until fluffy, then slowly stream in 3 tablespoons of sugar and ½ teaspoon of orange zest. Beat the mixture until stiff picks form (maybe take up to 5 minutes). Divide the mixture into 2 rounds on the baking sheet. With a spoon, make a divot in the center of each to hold the toppings later. Bake for 60-80 minutes, until the meringue lifts easily off the parchment paper. Let cool. (These can be made 2 days in advance, if stored air-tight).
- In a small saucepan, add the cranberries, 4 tablespoons of sugar and the juice of 1 orange. Bring to a simmer, stirring occasionally. Remove from heat when the berries begin to pop. Let cool completely.
- When ready to serve, whip the cold cream until it slightly thickens, then sprinkle in the remaining 1 tablespoon of sugar. Beat until almost stiff.
- To serve, layer each meringue with whipped cream, then top with cranberries.
Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 64mgCarbohydrates: 58gFiber: 2gSugar: 53gProtein: 5g
Jenny @ The Brunette Baker says
I saw these on cookies and cups website and had to comment. These look amazing! I adore pavlova, but I love the twist you've taken with them. Simply gorgeous. Good luck! XO
We love pavlova but there are only two of us, so this is perfect! Just found your site and am very excited to benefit from your efforts to downsize dessert. Thanks!
Most pavlova recipes say cool in oven. It is not clear if that is meant here. Please clarify. Other recipes preheat to a higher temperature and immediately lower in order to set the outer layer. Have you found this not to be necessary?
Can dried cranberries be used instead of fresh? My husband and I don’t like the fresh.
Christina Lane says
I think so...but you should rehydrate them in apple juice or something similar to plump them up :)