Love pavlova, but wanting some variety? Try this new take on the classic dish, using cranberries.


  • Pavlova

  • 6 egg whites

  • 1 ¼ cup (270g) caster sugar

  • 2 teaspoons corn flour

  • 1 teaspoon white vinegar

  • Spray oil, and a little extra corn flour

  • Cranberry curd

  • 400g Ocean Spray® Whole Berry Cranberry Sauce

  • 140ml water

  • 300g sugar

  • 4 large eggs

  • Gooey cranberry sauce

  • 300g Ocean Spray® Whole Berry Cranberry Sauce

  • 100ml water

  • Garnish

  • 400ml thickened cream

  • 1 large orange, zested and segmented

  • ¼ bunch of mint leaves

  • 1 large handful of Ocean Spray® Craisins® Dried Cranberries


  • 1.

    Preheat the oven to 120°C. Line a baking sheet with greaseproof paper and mark out a 20cm diameter circle (the pavlova will spread beyond this circle once it starts cooking). Spray with some oil, then dust with corn flour and shake off the excess.

  • 2.

    Place egg whites in a very clean bowl and beat until soft peaks form. Add the sugar, a tablespoon at a time and continue to beat on high until all the sugar has been added and is thoroughly dissolved. Add sifted corn flour and vinegar, mix until combined.

  • 3.

    Place pavlova mix in the centre of the circle on the baking sheet, and use a spatula or palate knife to very gently spread out the mix to the edges. Make sure to scrape up the sides to create an outside “wall” and that a slight hollow is left in the centre. Bake for 1.5 hours, then turn off oven and leave the door ajar. Allow Pavlova to cool for about 5 hours, then transfer to a airtight container.

  • 4.

    For the cranberry curd, combine Ocean Spray® Whole Berry cranberry sauce and water in a saucepan and cook over medium – low heat until cranberries have softened. Push the cranberries through a fine mesh sieve or a food mill. Return the seedless puree to a saucepan.

  • 5.

    Add the sugar and allow to dissolve into the puree at a low heat. Next beat the eggs in a separate bowl. Whisking continuously slowly add the warm cranberry sauce mixture to the eggs being careful not to add it too quickly to avoid scrambling the eggs. Cook slowly over a very low heat stirring constantly until it coats the back of a wooden spoon or reaches 70°C with a thermometer. Remove and allow to cool completely.

  • 6.

    For the gooey Cranberry sauce simply whisk together the Cranberry sauce and water in a sauce pan over a high heat. Reduce by ¼ and strain. Allow to cool and refrigerate.

  • 7.

    Using electric beaters, whip cream until thick and velvety. Fill the center of the pavlova with cranberry curd then top with whipped cream, a generous drizzle of gooey cranberry sauce and garnish with orange segments, zest, mint leaves and Ocean Spray® Craisins®. Serve immediately.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 494kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 80g
  • Sugar 74g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Sammy and Bella have teamed up with Ocean Spray, updating classic dishes with a cranberry twist.

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