Wintery Pavlova with Port Cranberries and Rosemary #CakeSliceBakers
This month's choice featured three winter-themed cakes - spicy eggnog, chocolate peppermint, and this cranberry topped pavlova. All three appealed to me, but I needed something that required hands on time, so the pavlova was the obvious choice. I have, however, added the other two cakes to make "bake this soon" list so am looking forward to reading how they went for others. This recipe calls for creating a Swiss meringue for the pavlova, and I am a fan! I should have taken a picture of the unbaked meringue because I felt quite successful with how thick and shiny my meringue turned out to be. It piled up beautifully on my baking sheet. The recipe calls for baking for 2 hours and then leaving in the turned off oven for several more hours. The cranberry topping includes dried cherries in addition to the cranberries and is flavored with five-spice seasoning. I did not have any port in my cupboard, but I did have a bottle of blackberry wine from Shenandoah National Park, so I