Cranberry and Hazelnut Pavlova

MarmitaReviews(1)
Elisabeth F.: "I have fond memories of cranberries and nuts in c…" Read More
9Ingredients
400Calories
85Minutes

A unique dessert, you simply have to try this Cranberry and Hazelnut Pavlova inspired by the flavors of autumn. A pavlova is a meringue-based dessert, named after the Russian ballerina Anna Pavlova, that typically features whipped cream and fruit. Topped with a creamy homemade cranberry jam and toasted hazelnuts, this Cranberry and Hazelnut Pavlova is perfectly light and crunchy while employing the heavier flavors of coming autumn. This pavlova can either be made as one dessert or portioned into individual servings.

Ingredients

  • 6 to 8 servings
  • 6 egg whites
  • 300 grams caster sugar
  • salt
  • 120 grams cranberries (whole, dehydrated, and soft, or another fruit to your taste, such as raspberries)
  • 2 tablespoons brown sugar
  • water (as needed)
  • 150 grams hazelnuts (shelled)
  • 200 milliliters cream (fresh)

Directions

  1. Preheat oven to 150 degrees Celsius.
  2. Line a baking sheet with parchment paper.
  3. Place the egg whites in a bowl, and whisk with an electric mixer until stiff.
  4. With the mixer on, gradually add the sugar, and a pinch of salt.
  5. Put on maximum speed, and mix for 7 to 8 minutes, until the meringue mix is white and glossy.
  6. Place spoonfuls of meringue on the tray, and assemble as desired. You can make the pavlova in layers, or small spoonfuls, as pictured, to serve individually.
  7. Bake for about 1 hour until the meringues are crisp on the outside, and slightly humid in the middle.
  8. In a saucepan, heat the cranberries, sugar, and 2 tablespoons of water to make a fast cranberry jam. If too dray, add 2 more tablespoons of water, so the jam is not too sticky, but rather creamier.
  9. Beat the cream until stiff, and add 1 or 2 tablespoons of powdered sugar. Beat until creamy.
  10. Use a knife to coarsely chop the hazelnuts, and toast well in a skillet, stirring constantly.
  11. To serve, spread the cream on the meringue, cover with jam, and sprinkle with hazelnuts.
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NutritionView more

400Calories
Sodium7%DV170mg
Fat31%DV20g
Protein14%DV7g
Carbs18%DV53g
Fiber12%DV3g

PER SERVING *

Calories400Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat5g25%
Trans Fat
Cholesterol25mg8%
Sodium170mg7%
Potassium250mg7%
Protein7g14%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate53g18%
Dietary Fiber3g12%
Sugars46g92%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Elisabeth F. 1 Jul 2015
I have fond memories of cranberries and nuts in cakes, breads and salads. The meringue and cream in this pavlova set mild back notes allowing the cranberry jam and toasted hazelnuts to carry the show. This is a lovely dessert.