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Cranberry Pavlova with Craisins


  • Cranberry Coulis

  • For serving:


  • 1.

    Preheat oven to 180°C.

  • 2.

    Beat egg whites and sugar in a large bowl with electric beaters until stiff peaks form.

  • 3.

    In a separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, for approximately 4 minutes. Now fold through the chopped Craisins®.

  • 4.

    Line a baking tray with baking paper. Spoon or pipe mixture in the shape of a circle, keeping the mix less than 2.5cm from the edge.

  • 5.

    Place in preheated oven, reduce temperature to 110°C and bake for 1 hour. Turn oven off and leave pavlova to cool inside.

  • 6.

    Meanwhile, to make the coulis, pour the Craisins® and Cranberry Classic™ fruit drink in a hot saucepan and reduce by half. Now add the sugar and continue to reduce until it becomes a syrupy consistency. Strain and cool.

  • 7.

    To serve, decorate cooled pavlova with whipped cream, Craisins® and fresh fruit, drizzle the coulis over the top.


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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Cranberry Pavlova with Craisins.


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