- Use a 20cm round baking tin as a template when drawing circles on baking paper.
- You know the egg white mixture is ready when you pull the beaters out and it stands straight up.
- Turn paper over so penciled circles show through. Spread meringue mixtures to edges of circles.
- Use a large metal spatula to loosen the meringues on all sides and lift them off the paper.
Cranberries are rich in flavonoids and anthocyanins which may help reduce the risk of heart disease and some cancers.
4 egg whites (from 60g eggs), room temperature
1 tsp vanilla essence
1⁄4 tsp cream of tartar
280g (11⁄4 cups) caster sugar
40g (1⁄4 cup) slivered almonds, toasted, finely chopped
2 Tbsp Dutch cocoa powder
60g good-quality dark chocolate, chopped
2 Tbsp light thickened cream
Orange mascarpone cream
1/2 tsp orange zest
60ml (1/4 cup) fresh orange juice
1 cup vanilla Fruche
130g (1/2 cup) light smooth ricotta
Cherry berry sauce
55g (1/3 cup) frozen unsweetened pitted cherries, thawed, juices reserved + extra
3 Tbsp caster sugar
1 Tbsp cornflour or gluten free cornflour
185ml (3/4 cup) water
35g (1/3 cup) frozen cranberries, thawed
150g strawberries, chopped
Using an electric mixer whisk the egg whites, vanilla and cream of tartar until soft peaks form. Slowly add the sugar, 1 tablespoon at a time, beating on high speed for about 5 minutes or until stiff peaks form. Spoon about one-third of the meringue onto one of the circles on the baking tray, spreading out evenly to the edges of the circle. Spoon about half the remaining meringue into a bowl. Fold in the almonds. Spoon the almond meringue onto another circle, spreading evenly to edges. Sift the cocoa powder over remaining meringue; fold in thoroughly. (Cocoa meringue will deflate a little.) Spoon onto remaining circle, spreading evenly to edges. Bake meringues at the same time with trays on separate oven racks for 35 minutes. Turn off oven and leave the meringues in the oven for 1 hour to dry out.
To make the orange mascarpone cream, whisk the mascarpone and orange zest and juice until just combined. Gradually whisk in the orange juice until combined. Fold in the Fruche and ricotta.
To make the cherry-berry sauce, use scissors to coarsely snip the cherries. Put the sugar and cornflour in a medium saucepan. Stir in the water until well combined. Add the cranberries and undrained cherries. Cook, stirring, over medium heat until the mixture thickens and comes to a simmer. Simmer for 2 minutes. Remove the pan from the heat. Set aside to cool for 10 minutes. Stir in the strawberries.
Preheat oven to 130°C (fan-forced). Line two very large baking trays with baking paper. Draw a 20cm circle on one sheet of paper. Draw two 20cm circles on the second baking tray, leaving about 21/2cm between each circle.
To serve, carefully lift the meringues off the paper. Place on meringue on a round platter. Spread about one-third of the orange mascarpone cream. Top with one-third of the cherry berry sauce. Repeat the layers twice. Cover loosely and place in the fridge for 1-2 hours to chill.
Put the chocolate and cream in a small microwave-safe bowl. Place in the microwave and cook on Medium/50% for 1-2 minutes or until the chocolate melts, stirring once or twice. Drizzle the chocolate over the pavlova. Using a serrated-edge cut the pavlova in wedges. Serve immediately.