Cranberry Curd Pavlovas

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Crispy-edged, marshmallow-centered meringue shells filled with a silky, tart cranberry curd brightened with orange zest and garnished with pomegranate seeds. A stunning keto holiday dessert.

Cranberry Curd Pavlovas

Print Recipe

Prep Time 30

Cook Time 1 30

Servings: 6 pavlovas

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

Pavlovas

4 large egg whites save yolks for curd
0.5 tsp cream of tartar
120 ml liquid allulose 1/2 cup, Wholesome or similar
1 tsp vanilla extract
1 tsp cornstarch

Cranberry Curd

175 g erythritol 1/2 cup plus 4 tbsp, Swerve or equivalent
6 egg yolks from pavlova eggs
1 whole egg
120 ml unsweetened cranberry juice 1/2 cup
1 orange, zested
pinch of salt
113 g butter, room temperature 8 tbsp
2 tbsp pomegranate seeds for garnish

Equipment

1 Sheet pan
1 Parchment paper

Method

Preheat oven to 350°F. Line a sheet pan with parchment. Beat egg whites until stiff peaks form. Add allulose slowly in 2 additions. Add vanilla and beat 1 more minute until peaks are very stiff. Fold in cream of tartar and cornstarch.
Spread mixture into 6 circles on parchment, creating a slight dip in the center of each. Place in oven and immediately reduce heat to 200°F. Bake until firm and dry, about 90 minutes, rotating halfway through. Turn oven off and let pavlovas cool inside with door closed. Store tightly covered up to 2 days.
Make curd: in a bain-marie bowl, whisk together egg yolks, whole egg, and erythritol. Add cranberry juice, orange zest, and salt. Whisk over simmering water until mixture thickens, doubles in volume, and holds whisk lines, 5 to 10 minutes.
Strain curd through a fine-mesh strainer into a bowl, discarding zest. Set bowl in an ice bath and cool until just warm. Whisk in butter thoroughly.
Top each pavlova with a generous spoonful of cranberry curd. Sprinkle with pomegranate seeds and serve.

Nutrition

Calories: 210kcalCarbohydrates: 5gProtein: 6gFat: 18gSugar: 2g

Notes

The key to pavlovas is the temperature drop from 350°F to 200°F immediately after placing them in the oven – this creates the crisp shell and marshmallow interior. Nutrition is estimated per pavlova.