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 added that to the compote. When we were ready to taste the pavlova, I whipped up some cream, piled that onto the pavlova and then topped with cranberry combo.
This was a big hit in my family. The cranberries helped balance the sweetness from the meringue perfectly. The only problem I had was cutting it. It was pretty sticky inside, so my knife would not cut neatly, and we ended up with piles of delicious dessert instead of neat wedges of pavlova. The internet tells me this is likely because my house was too humid which certainly is a possibility. But piles of dessert taste just as good as neat wedges, so no one cared.
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Wintery Pavlova with Port Cranberries
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I thought it was a great recipe as well. Yours looks amazing.
ReplyDeleteJust serve it in bowls and no one will care if you have neat wedges! Wasn't the Swiss meringue dreamy?
ReplyDeleteBeautiful. Makes me want to dig in!
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