Pavlova with Cranberry Curd and Brown Sugar and Vanilla Whipped Cream

1

Preheat the oven to 225°F and line a large baking sheet with parchment paper.

2

Using a stand mixer fitted with the whisk attachment, or electric beaters, beat the egg whites until soft peaks form. Add the cream of tartar and keep mixing, gradually adding the sugar 1 tbsp at a time until you reach stiff, glossy peaks. Beat in the vanilla.

3

Using a piping bag or simply shaping with a spatula, shape the meringue into a circular shape with high sides onto the prepared baking sheet. Be as decorative as you like, making sure to leave a shallow well in the center for the filling

4

Bake for 1 hour and 15 mins and then turn off the oven, leaving the pavlova in the hot oven for another 30 minutes. Crack the oven door and allow to further cool to room temperature. The pavlova should be dry to the touch, and no longer stick to the parchment.

5

While the pavlova is baking and cooling, prepare the cranberry curd. Add the cranberries, sugar, orange juice, and zest to a pot and simmer until the cranberries have softened and popped

6

Strain the mixture and add a small amount to a bowl with the beaten egg yolks, whisking quickly to temper. Add the cranberry mixture and egg mixture to a pot over heat and continue to whisk constantly until thickened. Remove from heat and stir in the butter. Allow to cool before assembling.

7

To assemble the pavlova, fill the cooled pavlova shell with a layer of cranberry curd, and then top with a generous amount of Clover Sonoma Brown Sugar and Vanilla Whipped Cream. Use a spatula to create swirls as desired, and then top with sliced seasonal fruits. Enjoy!