"Pavlova Slab with Cranberry Chia Champagne Jam. Back when I was living in Australia one of the desserts I fell in love with was the Pavlova. There are may theories and fights between Australia and New Zealand on where it actually originated from, which really cracks me up. Those two countries are always and forever bickering. It became tradition that I would always make it for Christmas. I like to leave mine in the oven without propping open the door. This causes the sugar to melt and create pools of lightly colored caramel that seep out of the crispy shell. It's been awhile since I made one, because - sugar. I tried substituting it with different sugars, but I never got the right texture or that melty caramel. Finally I just accepted the fact that I just need to use the super fine cane sugar and reduced it a bit. I added some very tart Cranberry Chia Jam that has been thinned out with some Champagne. It's the perfect counter point to the sweet meringue. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#cranberry #cranberries #pavlova #aussiechristmas #pavlovaisfromaussie"
Cranberry Chia Champagne Jam topped Pavlova
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Recipe Intro From rezelkealoha
This recipe is featured on our 2021 New Years Menu! Top off your New Year's Day celebration with this stunning pavlova. A cranberry and champagne jam comes together quickly with one of our favorite pantry heroes: chia seeds! It also happens to be dairy-free.
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- Recipe Card
Prep time 20mins
Cook time 1hr 30mins
Serves or Makes: 6
Recipe Card
For the Pavlova
ingredients
- 4 egg whites
- Pinch of salt
- 3/4 cups superfine sugar, sifted
- 1 teaspoon cornflour, sifted
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
For the Cranberry Chia Champagne Jam
ingredients
- 1 cup fresh or frozen cranberries
- 1 cup apple cider
- 1 cinnamon stick
- 1/4 cup date syrup
- 2 tablespoons chia seeds
- 1/2 cup champagne
For the Coconut Whip
ingredients
- 1 (6 ounce) can coconut cream
- 1 tablespoon vanilla extract
For the Garnishes
ingredients
- 1 tablespoon sliced fresh cranberries
- 1 teaspoon torn fresh tarragon
To Make the Pavlova
Method
Step 1
Pre-heat oven to 170ºF. This low temperature will keep the pavlovas nice and white. Line a baking tray with parchment paper and set aside.
Step 2
Beat the egg whites with the salt until they are stiff enough to form peaks. Start with the mixer slow and once it starts to get frothy increase to full speed.
Step 3
Turn the mixer to medium speed and add in the sugar a tablespoon at time. Once you have added in all the sugar keep mixing for another minute or two. Check that all the sugar has dissolved by stopping the mixer and grabbing some of the mixture and rub it in between your fingers. If it's nice and smooth the sugar has blended in well. If it still feels rough, keep mixing for a minute and check until it's smooth.
Step 4
Take the bowl out of the mixer and add in the cornflour, vinegar and vanilla extract. Using a spatula fold in the ingredients very slowly, until you see no traces of it. It will probably take about 5 or 6 folds to mix it all in.
Step 5
Pile the mixture on a baking tray and spread it out into a rough square.
Step 6
Bake for 1 hour and 30 minutes and then turn off the oven and leave overnight to cool and dry out.
To Make the Cranberry Chia Champagne Jam
Step 1
Place the cranberries, apple cider, a stick of cinnamon and date syrup in a sauce pan. Bring all of that to a boil on low-medium heat until the cranberries start popping and breaking down. Once it looks all mushy turn off the heat and add in 2 tablespoons of chia seeds and 1/2 cup of champagne. Leave it to cool to room temperature and transfer to a jar and leave in the fridge until serving time.
To Make the Coconut Whip
Step 1
Place a can of coconut cream in the refrigerator the same time you are cooling down the Pavlova Slab overnight in the oven. The next day take it out and pour it into a bowl and add some vanilla extract. Whip it on high until it’s nice and pillowy. Put it in the fridge until you are ready to serve.
To Serve
Step 1
To serve it, break off pieces of the Pavlova Slab and place it on a platter. Slather it with some coconut whip and dot it with the Cranberry Chia Champagne Jam. Add some sliced fresh cranberries and for a little herbal note some fresh tarragon.