The Great Canadian Baking Show

Recipe: Cranberry and Pomegranate Pavlova

Linda's stunning Christmassy Pavlova wreath marries the sweetness of mascarpone cream with the tartness of cranberries and pomegranate.

A classic Pavlova is made with crispy and chewy meringue, custard and fruit.

Linda Longson’s stunning Christmassy Pavlova wreath marries the sweetness of mascarpone cream with the tartness of cranberries and pomegranate.

This show stopper Pavolva wowed the judges on The Great Canadian Baking Show. Judge Rochelle Adonis praised it, saying, “It's perfect. The bitterness of the cranberries comes through, but it's really subtle. It balances the sweetness so beautifully.”

Ingredients

Meringue:

  • 6 egg whites, at room temperature
  • 1 ½ cups granulated sugar
  • 2 tsp lemon juice
  • 2 tsp vanilla
  • 2 tbsp cornstarch

Cranberry and pomegranate cream:

  • 1 cup cranberries
  • ½ cup, plus 2 tbsp granulated sugar, divided
  • ½ cup water
  • 1 tbsp superfine sugar
  • 1 cup pomegranate arils, divided
  • ½ cup orange juice
  • 2 cups 35% cream
  • ½ cup mascarpone cheese

Preparation

Meringue:

Preheat oven to 275°F. Cut a sheet of parchment to line a baking sheet and draw a 9-inch circle on underside of the parchment. Line sheet with parchment.

In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites on high until soft peaks form, about 1 minute. Add sugar, 2 tbsp at a time, and whip for 10 minutes on high. Fold in lemon juice and vanilla until combined. Sift cornstarch over top and fold to combine.

Spoon into the circle outline on prepared pan. Bake until firm to the touch, about 1 hour and 15 minutes. Turn off oven and leave meringue in the oven for 30 minutes to dry. Remove from the oven and cool for 10 minutes, then transfer meringue onto cooling rack and cool completely, about 30 minutes.

Cranberry and pomegranate cream:

In a medium saucepan set over medium heat, cook ½ cup cranberries, ½ cup sugar and water just until boiling. Strain, then roll cooled cranberries in superfine sugar.

In same saucepan, bring remaining cranberries, ½ cup pomegranate arils, orange juice and remaining sugar to boil. Simmer until cranberries pop and liquid has slightly reduced, about 5 minutes. Pulse in blender and strain. Discard seeds.

In bowl of stand mixer fitted with whisk attachment, whip cream to stiff peaks. Add mascarpone and whisk to combine. Fold in pomegranate mixture.

Assembly:

Top meringue with whipped cream mixture. Sprinkle with reserved pomegranate arils and sugared cranberries.

Preparation Time: 30 Minutes

Servings: Makes 12 servings

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