Christmas Cranberry Pavlova Recipe

Name: Christmas Cranberry Pavlova
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Meringue; 3/4 cup egg white, at room temperature (about 6 eggs); 1/4 teaspoon cream of tartar; 1/4 teapsoon salt; 1 1/2 cups granulated sugar; 1 1/2 teapsoon cornstarch; 1 1/2 tablespoons lemons or 1 1/2 tablespoons lime juice; 2 teaspoons pure vanilla extract; 1/2 tablespoon orange zest; 8 ounces Cool Whip; 0.5 (2 ounce) packet candy cane Jell-O pudding mix; 1 (12 ounce) can whole berry cranberry sauce; 1 (6 ounce) can mandarin oranges, drained and chopped; 1 teaspoon lemon juice; 2 tablespoons orange juice

Servings: persons

For the Meringue
3/4 cup egg white, at room temperature (about 6 eggs)
1/4 teaspoon cream of tartar
1/4 teapsoon salt
1 1/2 cups granulated sugar
1 1/2 teapsoon cornstarch
1 1/2 tablespoons lemons or 1 1/2 tablespoons lime juice
2 teaspoons pure vanilla extract
1/2 tablespoon orange zest
8 ounces Cool Whip
0.5 (2 ounce) packet candy cane Jell-O pudding mix
1 (12 ounce) can whole berry cranberry sauce
1 (6 ounce) can mandarin oranges, drained and chopped
1 teaspoon lemon juice
2 tablespoons orange juice

1
Preheat oven to 275u00b0F Place rack in center of oven.
2
Using whisk the egg whites with the cream of tartar and salt until frothy on medium speed. Mix the cornstarch and sugar. Pour in half the sugar mixture while continuing to whisk the eggs whites, about 3 minutes.
3
With the mixer on high, gradually pour the remaining sugar mixture and mix until the whites are stiff, thick and shiny, 4 to 5 minutes. Pour in the lime juice and vanilla extract; mix in until completely incorporated.
4
Remove bowl from mixer and stir in lime zest with rubber spatula.
5
On a parchment covered sheet pan, spoon meringue into large mound. With the back of a large spoon, make an indentation in the middle of the mound to hold the fruit and cream when the meringue is baked.
6
Bake for 50-60 minutes or until the meringue is crisp on the outside and chewy and marshmallow-like on the inside. The meringue should be white, not tan.
7
Gently lift from pan and let cool on a wire rack.
8
While pavlova is baking mix cool whip with pudding mix and prepare compote with the remainder of the ingredients.
9
Once cool, cover with cream and then compote. Store in refrigerator.

524

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Meringue, 3/4 cup egg white, at room temperature (about 6 eggs), 1/4 teaspoon cream of tartar, 1/4 teapsoon salt, and more.

Yes, Christmas Cranberry Pavlova falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Christmas Cranberry Pavlova

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions