A delicious holiday inspired Pavlova topped with English toffee bark, cranberries and fresh whipped cream. A show-stopper dessert to celebrate with family and friends!
If you’re looking for the perfect show-stopper dessert, I have the right one for you. Pavlovas are one of the most versatile desserts out there. Top them with berries for a spring dessert, tropical fruits during the summer or, in this case, top it with English Toffee bark and cranberries and you got the easiest Winter dessert!
When Sur La Table approached me to come up with a dessert to pair with their line of holiday confections, I knew a pavlova would be the perfect one. I loved the combination of flavors, the chewiness of the pavlova with fresh and soft whipped cream and the crunchiness of the bark!
How to make a Pavlova
The perfect Pavlova should be crispy on the outside and marshmallowy/chewy on the inside. They are made of egg whites and generally have cornstarch, vinegar and/or cream of tartar, which helps give it structure.
Here are a few tips on how to make it:When dividing the eggs, make sure there’s no trace of egg yolks. This will prevent the eggs from whipping properly.
- When dividing the eggs, make sure there’s no trace of egg yolks. This will prevent the eggs from whipping properly.
- Egg whites should be room temperature. I like to separate my eggs while cold, then allow them to come to room temperature before whipping.
- Use clean bowls and equipment, making sure there’s no fat or grease residue. You can use some vinegar to clean everything properly.
- Have all the ingredients ready! Once you start whipping, you shouldn’t stop and the process is pretty fast.
- Add the sugar slowly, a little bit at a time so that you don’t overwork the whites.
- Beat the eggs longer than you think it’s necessary. A great trick to know if the peaks are stiff, is to flip the bowl upside down!
Another good tip is to make it the day before you serve it. It can take a little bit for it to come to room temperature, and if it’s your first time making it, having plenty of time will make you feel more confident while baking.
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That’s it! Those are my tips, but if you have questions, feel free to reach out below or via Instagram. And as always, I’d love to see if you make it! Tag your creations on IG using #yogaofcooking or @yogaofcooking!
For the Pavlova
- 6 egg whites
- Pinch of salt
- 1 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tsp vinegar
For the Whipped Cream
- 1 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Topping
- English Toffee Bark (or your preferred bark)
- Fresh cranberries
Make the Pavlova
- Preheat the oven to 300F and line a baking sheet with parchment paper. Trace an 8-inch circle on the parchment paper – we will use this as a guide.
- In the bowl of a stand mixer fitted with the whisk attachment on medium-high speed, whisk the egg whites and salt until medium-stiff peaks.
- Add sugar slowly on low speed. Once incorporated increase speed to medium-high and continue whisking until stiff peaks form.
- Fold in the vinegar, cornstarch and vanilla.
- Transfer mixture into the circle traced on the baking sheet and start shaping your pavlova using an angled spatula.
- Bake for 30 minutes on 300F, then lower temperature to 275F and bake for another 45 minutes.
- Allow the meringue to cool in the oven for another hour. Do not open the door or the it will crack more.
Make the Whipped Cream:
- In a bowl of a stand mixer fitted with the whisk attachment on high speed, add in the heavy cream and whisk until soft peaks form. Slowly add the powdered sugar and continue mixing until combined. Next, add the vanilla extract and whip until stiff peaks form.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
This post was sponsored by Sur La Table. Thank you for supporting the brands that make Yoga of Cooking happen!73