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Cranberry Peach Pavlova
Stacey Thimmes - The Sugar Coated Cottage

Cranberry Peach Pavlova

5 from 2 votes
Cranberry Peach Pavlova! Crunchy on the outside, chewy on the inside meringue. Tart cranberries sweetened with peaches and all brought together in a pillow of fresh whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour 17 minutes
Total Time 1 hour 47 minutes
Servings: 1 - 8" pavlova
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • PAVLOVA:
  • 4 eggs whites room temperature.
  • pinch of cream of tarter
  • 1 cup of sugar
  • 1 tsp vanilla extract
  • CRANBERRY FILLING:
  • 1 12 oz bag of fresh cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup diced canned peaches reserve the juice
  • 1/4 cup peach juice from the canned peaches
  • 1/2 cup chopped maraschino cherries
  • 1/4 cup maraschino cherry juice
  • 1 Tbsp orange zest
  • WHIPPED CREAM:
  • 1 1/2 cups cold heavy whipping cream
  • 3 Tbsp powdered sugar
  • 1 tsp vanilla extract
  • GARNISH:
  • 1/4 cup sugared cranberries 1/4 cup cranberries, 1 Tbsp lemon juice, 2 Tbsp sugar
  • 1/4 cup chopped pistachios

Method
 

  1. CRANBERRY FILLING:
  2. In a large sauce pan add the cranberries, sugar, water, peach juice and cherry juice.
  3. Bring mixture to a boil and boil for 7 minutes or until mixture is thickened.
  4. Remove from heat and stir in the orange zest, peaches and the cherries.
  5. Cool completely.
  6. PAVLOVA:
  7. Pre-heat oven to 300 degrees F.
  8. Line baking sheet with parchment paper, trace an 8 inch circle on the parchment paper.
  9. Flip the paper over so you can see the circle but it won't get on the pavlova. Set aside.
  10. In the bowl of mixer fitted with whisk attachment add the egg whites and cream of tarter.
  11. Whisk the eggs whites on high until soft peaks form.
  12. With mixer on medium add in the sugar one Tbsp at a time.
  13. Once all the sugar is added turn mixer to high and whisk until stiff peaks form.
  14. Add in the vanilla and mix until combined.
  15. Add the meringue to the circle on the parchment. Spread it out evenly.
  16. Place in the oven and bake 60 - 70 minutes.
  17. Remove from oven and let cool.
  18. WHIPPED CREAM:
  19. Add all ingredients to the mixing bowl, whisk on high until stiff.
  20. SUGARED CRANBERRIES:
  21. Put lemon juice in small shallow dish, add the cranberries, swirl them around until wet.
  22. Add the cranberries to a small ziploc bag, add the sugar, shake around until coated.
  23. Lay on baking sheet to dry.
  24. ASSEMBLY:
  25. Place pavlova on a cake plate or stand.
  26. Spread the whipped cream over the top and spread evenly to about 1/4 inch from the edge. Leave about a 1 cup of whip for on top of the cranberry filling.
  27. Spoon on the cranberry mixture, for presentation spoon some of the juice down the sides so it drips.
  28. Add the remaining whipped cream.
  29. Spoon about a 1/4 to 1/2 cup cranberry filling on top of whip.
  30. Stack on the sugared cranberries and sprinkle with pistachios.

Notes

You may have some cranberry filling left over.
This is best made shortly before serving, once the juice from the fruit touches the meringue it will begin to soften it.

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