Pavlova with pomegranate and cranberry sauce
Pavlova with cream, pomegranate and cranberry sauce
You did not think I would get rid of my cranberry sauce so easily now did you? 
It’s actually quite funny how you sometimes start baking and then have leftovers that turn out to be made into something far superior then your first recipe. I had one of those days today; it was about time to decorate the Christmas tree so I figured I could combine that with some Christmas baking in between. We’re thinking of doing creme brulee as the dessert for Christmas as it is supposed to be fairly easy and at least you can prepare it up front.
Pavlova
I had thought to make three recipes; creme brulee, banana-cinnamon bread and to get rid of all the leftover egg whites also a pavlova. As it turns out my creme brulee was less then successful as I let the cream get too hot resulting in curdled cream and for some reason my banana bread broke when taking it out of the tin.. 
But the pavlova…. the pavlova was even better then I thought it would be. I was a little worried it would get half brownish as my oven is really not the best anymore but for once everything went according to plan and my pavlova came out looking as gorgeous as I had wanted it to look.
Pavlova with pomegranate and cranberry sauce
Yield: 6
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Ingredients:
- 4 egg whites
- 225g sugar
- 6 teaspoons cornstarch
- 1 teaspoon white vinegar
- 250ml whipping cream
- 1 pomegranate seeds (seeds from one pomegranate)
- cranberry sauce
Directions:
| Preheat the oven to 150 C. Whip the eggwhites in a grease free bowl until soft peaks. Slowly add the sugar until the meringue is glossy. |
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| Put the cornstarch through a sieve and fold it into the eggwhites together with the vinegar | |
| On a baking tray lined with baking paper make a circle of about 18 cm wide of the meringue and put it in the oven. Turn down the oven temperature to 120 C and leave it in for an hour. Turn the oven off and let the pavlova cool in the oven completely. | |
| Once cooled you can top the pavlova with whipped cream and as I did with pomegranate and cranberry sauce. | |
Note
I wanted to keep the topping of this recipe in red but you can ofcourse add whatever you like on top of the pavlova. Raspberries, blueberries, passionfruit or mmm, warm cherries!
Recipe from Modern Classics by Donna Hay
All in all I still don’t know what to do for Christmas dessert. I mean this looks pretty good right, but I’m just afraid it will be too heavy after a big Christmas meal. I want something fairly light and fruity I think… Sigh… back to the drawing board. O of course; the creme brulee is still an option. Just need to redo that one and make sure it doesn’t curdle this time. In terms of looks however, this is a real winner!
Pavlova goodness
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
sorry creme brule did not work out, but this pavlova looks stunning! the red color of the sauce just pops, and I like the little lights in the background.
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Simone (junglefrog) — December 11th, 2011 at 18:28
I just made a stupid mistake with the creme brulee but it was still quite good to eat so in that sense it was not a total loss..
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I love this, and perfect since pomegranates are in season now! In fact, I am about to eat another one
Thank you for sharing this, Simone!
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Simone (junglefrog) — December 11th, 2011 at 18:28
I love pomegranates too. Their color and taste is amazing!
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This pavlova looks sooooo tempting!! Is it really such a heavy dessert? Fruit and meringue are both quite light, but perhaps the cream was too much? I don’t know, I would love to see this as a dessert on my Christmas table!
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Simone (junglefrog) — December 14th, 2011 at 11:36
I don’t know.. Maybe you’re right and it isn’t so heavy.. The cream was ok, I do think it’s just not the same without the cream but mmm, need to think this over!
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Splendid and so perfect looking! It is funny how we made very similar dessert lately and without doing it on purpose. Great minds think alike…
Fabulous clicks!
Cheers,
Rosa
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Rosa — December 11th, 2011 at 18:57
I meant “desserts”… ;-P
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Simone (junglefrog) — December 14th, 2011 at 11:38
Haha… yes I figured that was what you meant to say… And you’re right; it is funny how we seem to go along in the christmassy dessert making!
the pavlova looks so beautiful and pomegranate seeds look perfect on top !! exquisite…love the magical twinkle lights in the background
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Simone (junglefrog) — December 14th, 2011 at 11:39
Thanks. I can never resist using my christmas tree in the background once it is up!
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Soooo luscious and festive!
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Simone (junglefrog) — December 14th, 2011 at 11:40
Thanks Miriam!
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It’s wonderful! I just love your pictures
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Simone (junglefrog) — December 14th, 2011 at 11:41
Thank you!
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So decadent, festive and DELICIOUS! I recently experimented with pavs…they’re great over the Xmas season.
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Simone (junglefrog) — December 14th, 2011 at 11:43
They are great. If looks are anything to go by then I will know for sure what my christmas dessert is gonna be!
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I really love the styling here, the sparkling lights and the pomegranate seeds works so well together!
Aw it’s mouthwatering!
Great job!
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Simone (junglefrog) — December 14th, 2011 at 11:45
Thanks so much!
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I love the reds on the white icing. Unfortunately, I don’t have pomegranate at the moment…I’ll be using preserved cherries instead…BUt I swear I will try this again using pomegranate, looks really lovely! Great post! Thanks!
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Simone (junglefrog) — December 14th, 2011 at 11:47
I’m thinking this will be really good with warm cherries and cream too! Mmm, maybe even better!
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Festive looks wonderful
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That is so AMAZING! The pavlova looks decadent and I love your photo, the lights from the background seem to be flying on top of the pavlova, just gorgeous!
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Simone (junglefrog) — December 14th, 2011 at 11:49
Lol.. like little flying saucers almost..
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Beautiful! And I can’t imagine that this is too heavy for dessert! It must be so light and fruity! And stunning! Absolutely festive and brilliant for the holidays!
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Simone (junglefrog) — December 14th, 2011 at 11:50
Maybe you’re right. I find it hard to judge as it was delicious when we had it this week but I cannot imagine how it must be after christmas dinner. But then again; just about anything you eat for dessert is usually too heavy at christmas time..lol
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Wow -so striking in colour contrast Simone. I am sure this would go over well here on Christmas Day or any day. They all love pavlova. I am not sure what we will serve on Christmas either for dessert – but most likely pie….
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Simone (junglefrog) — December 14th, 2011 at 11:52
Your christmas cherry pie sounds fabulous too. I guess I seem to be unable to make up my mind! Maybe I should focus on the main instead of on dessert!
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what a gorgeous pavlova- classic white and red for xmas! you’ve been busy simone!
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Simone (junglefrog) — December 14th, 2011 at 11:52
Yes, I’m trying to cram to much in too little time I’m afraid…
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İf Ms Pavlova would have like to eat regularly such things she could not have been a dancer honored such culinary offers…..
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Simone (junglefrog) — December 14th, 2011 at 11:53
She would have probably been far too heavy indeed…
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What a showstopper… great photo and perfect dessert… and lighter than my usually cakes… a blessing this time of year!
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Simone (junglefrog) — December 14th, 2011 at 11:54
I think all the comments have made me almost convinced this will be our dessert for christmas!
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This is probably the most beautiful holiday dessert I’ve seen. I love using pomegranate seeds this time of year because I think they look a bit like Christmas lights.
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Simone (junglefrog) — December 14th, 2011 at 11:35
Yes they do! Little christmas jewels!
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It is stunning! What a beautiful dessert…love it. It should really be a christmas cook cook or magazine cover!
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Simone (junglefrog) — December 14th, 2011 at 11:34
I wish!
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Simone, your pavlova looks so beautiful! Honestly, it would look perfect at the end of a Christmas dinner, with the white and red colours… But it makes sense that you would prefer something lighter. Whatever you decide, I’m sure it will be lovely!
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Simone (junglefrog) — December 14th, 2011 at 11:33
All the comments about it not being so heavy did make me think. Ofcourse it’s an easy dessert so that is a plus and if you take just a small bit then it’s not entirely very heavy either..
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Gorgeous! I love the that you used pomegranates – very festive for the holidays.
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Simone (junglefrog) — December 14th, 2011 at 11:33
I love pomegranates; love the taste and it always makes everything look so pretty!
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This is absolutely stunning! Oh, how I wish I could make something like this and then photograph it as beautifully as you have done.
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Simone (junglefrog) — December 14th, 2011 at 11:31
Thanks Terri…
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Beautiful holiday presentation. Pinned to pinterest.
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Simone (junglefrog) — December 14th, 2011 at 11:30
Thanks for the pin Joan!
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What a beautiful cake! The red and the white is so christmasy.
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Simone (junglefrog) — December 14th, 2011 at 11:30
Thanks Ben! It does look pretty christmassy doesn’t it?
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Simple and delicious! I like the top photo!
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Simone (junglefrog) — December 16th, 2011 at 15:19
Thanks Ahn!
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Now this is a creative and different sort of holiday dessert! Perfectly seasonal and elegant to boot, not to mention a bit lighter than the traditional sort of cakes and such, it sounds like the perfect grand finale to a Christmas dinner.
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Simone (junglefrog) — December 16th, 2011 at 15:19
it would be a rather smashing finish I think..
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I saw there is a lot of message or kind a discussion as if necessery to think that or this ,about a simple recipe ….I just mention the paradox of creating such a (original Pavlova) recipe dedicated to a ballerina who is symbol of the grace and so lightness. May be just this fluffy whiteness of that dessert colud mention to her dance dresses ( tutu)
And ı think, this original recipe is not well balanced on taste even ı dare to take the risk of taking all that calories . Its too sugary and the supposed sourness and freshness of pomegranade added here could ‘nt change that.
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wow…this dessert looks simply superb
following u ..
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This is absolutely stunning; love the contrast of the gorgeous red on white — and I’ll bet it’s tasty too.
We made a chocolate version of this for Christmas a few years ago, and it was an absolute hit.
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Cranberry sauce will never be the same in my house lol. Thanks for sharing!
Energi
http://www.revieworganics.com
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This is eye-wateringly gorgeous. I can’ take my eyes off it! I know what we’re having at OUR house for Christmas dessert.
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Looks awesome! Congrats!
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That looks so elegant. Happy Holidays!
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I stumbled across this post when looking for how to make a cranberry pomegranate topping for pavlova! We had pavlova for Christmas in New Zealand last year and I want to share it with my family here in the U.S. I’m unsure, however, how to make the topping. Cranberries and pomegranates are in season and more “Christmas-y” for us here, but if I can’t find a good recipe to make it (I’m not the experimenting type in the kitchen) I’ll have to fall back on strawberries and raspberries. Can you give any direction on how you made the topping? Thanks!
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