Winter Pavlova
Light, airy, sweet, and crunchy this dessert really does have it all!
Ingredients
- ¾ c. sugar
- 2 ½ tsp. corn starch
- 3 large egg whites room temp
- ⅛ tsp. cream of tartar
- ⅛ tsp. salt
- ½ c. pure maple syrup
- 1 c. fresh or frozen cranberries
- ½ c. plain whole-milk yogurt
- 2 oz mascarpone cheese room temperature
- ½ tsp. orange zest
- ¼ tsp. chopped fresh rosemary
- 1 large Honeycrisp apple thinly sliced
- ⅓ c. pomegranate seeds
- fresh rosemary sprigs
Instructions
- Begin by preheating your oven to 225°F and lining a baking sheet with parchment paper. Using masking tape, secure the parchment to the sheet.
- In a medium bowl, mix the sugar and cornstarch together and set aside. Next, place the egg whites in the bowl of your stand mixer and whip on medium speed until it's foamy (about a minute). Then add in the cream of tartar and salt, continuing to beat until blended. Add the sugar mixture, 2 Tbsp. at a time, until you begin to see glossy, stiff peaks and the sugar has dissolved. This should take about 3 minutes, no more.
- Softly spoon the egg white mixture into 8 mounds that are about 3" wide and 2 ½" tall on the parchment paper. Alternatively, you can pipe them into a ring. Bake in the middle rack until a crust forms, about an hour and a half. Then turn off the oven and allow the meringue to stay in the oven for at least 4 hours and up to 12 hours.
- Next, microwave the maple syrup in a medium bowl for 1 minute before adding in the cranberries and giving a good stir. Place this mixture into a covered container and refrigerate for at least 4 hours or overnight.
- When you're ready to serve, fold the mascarpone, yogurt, zest, and rosemary together until smooth. Then strain the cranberry mixture, reserving the sauce for later. Add the apple slices and pomegranate to the cranberries and toss lightly.
- Before serving, spoon 1 ½ tbsp. of the yogurt mixture onto each meringue and top with ⅓ c. of fruit mixture. Garnish with a sprig of rosemary.